About this recipe:Simple, healthy and tasty - squash is dressed with olive oil, fresh parsley and garlic. If you don't want to peel it first, simply slice in half lengthwise and scoop out the seeds. You can serve this hot from the oven or at room temperature. Substitute pumpkin or sweet potato if butternut squash isn't available.
2 large butternut squash
4 tablespoons olive oil
3 cloves garlic, minced
half a bunch fresh parsley, chopped
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:5min › Cook:30min › Ready in:35min
Preheat oven to 190 C / Gas mark 5. Grease a 23x33cm (9x13 in) baking dish.
Peel the squash, slice in half lengthwise and remove seeds. Cut into 1cm (1/2 in) thick slices.
Place in baking dish, and toss with olive oil, garlic and parsley. Bake in preheated oven for 30 minutes, or until tender.
To make a meal out of this dish, top with pinenuts and crumbled feta during the last 5 minutes of baking, and serve with a green salad of rocket, spinach and watercress.
I made this as a side dish at Christmas, and it was absolutely delicious, made a welcome change to the more traditional (and in my opinion, rather bland) vegetables usually served at Christmas - will definitely make again - 19 Feb 2012