Butternut Squash Recipe

This butternut squash recipe makes an attractive and delicious side dish - perfect for a special holiday meal!

If you have fresh parsley on hand, use 2 Tbsp/30 mL fresh instead of the dried parsley.

Baking time will depend on a number of factors, including the size of your squash cubes and the freshness of the squash. Check the squash after 30 minutes, and then at 15 minute intervals. You want it to be completely cooked, but not mushy!

Preheat oven to 400F/200C.

2 Tbsp/30 mL olive oil

2 tsp/10 mL dried parsley

2 cloves garlic, pressed

1 tsp/5 mL salt

1/2 tsp/2 mL pepper

1 medium-sized butternut squash, peeled and cut into 1 inch/2 cm cubes (about 8 cups/2 L)

In a large bowl, combine the oil, parsley, garlic, salt and pepper.
Add the squash cubes and toss till the cubes are well coated. Transfer to an ungreased baking dish.
Bake, uncovered, until the squash is just tender.

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