Whether you celebrate Christmas, Hanukkah, or Kwanzaa, Oven-Roasted Squash with Garlic and Parsley is a crowd pleaser. It’s colorful, delicious, and nutrient rich.
Winter squash of all varieties is one of the best plant food sources of beta-carotene. It can help preserve normal eyesight, minimize the risk of lung cancer from smoking, ward off infections, and protect against cancer, stroke, and heart disease. This powerhouse contains calcium, iron, magnesium, phosphorous, potassium, vitamins C, B6, B1, B2, B3, and some phytochemicals.
Versatile winter squash will keep for up to three months in a cool, dry place. It can be substituted for pumpkin in pie, bread, or soup recipes. Spaghetti squash can be substituted for pasta and served with a tomato sauce or tossed with other vegetables and herbs.
Winter squash becomes tender and sweeter when roasted — a delicious side for a holiday dinner. Look for interesting squash like kabocha or hubbard at your farmers’ market and try it in this recipe. (Recipe adapted from Alice Waters.)
5 pounds winter squash (such as butternut, buttercup, kabocha, or hubbard), peeled, seeded, and cut into 1-inch chunks (see Tips & Techniques)
2 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons salt
1/4 teaspoons freshly ground pepper, divided
3 cloves garlic, minced
2 tablespoons chopped Italian parsley
Preheat oven to 375°F.
Toss squash with 4 teaspoons oil, salt, and 1/4 teaspoon pepper. Spread evenly on a large baking sheet. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash).
Heat the remaining 2 teaspoons oil in a small skillet over medium heat.
Add garlic and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute.
Toss the roasted squash with the garlic and parsley.
Taste, adjust the seasoning, and serve.
Yields: 10 servings, about 3/4 cup each
Total Time: 1 hr
Prep Time: 30 min
Calories: 104, Fat: 3 grams, Fiber: 6 grams, Protein: 2 grams
Carb Servings: 1 starch, 1/2 fat. Carbohydrate Servings: 1 1/2. Nutrition Bonus: Vitamin A (430% daily value), Vitamin C (50% dv), Potassium (16% dv).
Tips & Techniques
Make Ahead Tip: Cut squash up to 1 day ahead; store airtight in the refrigerator.
Another great alternative for the family dinner would be one of the amazing desserts from Claire Gosse’s Are You Sure That’s Vegan? (Desserts). Here you can find 55 recipes for exact clones of classic non-vegan desserts. These have all been tested on vegans and non-vegans — and everyone who tried them loved them. How would your family like Peanut Butter Chocolate Mousse Pie or Caramel Pecan Cheesecake or Carrot Cake or Macadamia White Chocolate Chip Cookies? All of these are so delicious, and your family will never guess they are vegan unless you tell them. Click the link to see the beautiful photos and read the testimonials. Your family will be amazed.
Phyllis A. Balch, Prescription for Dietary Wellness
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