Garlicky Baked Butternut Squash Recipe

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The mild garlic flavor in this dish makes for a deliciously different treatment for butternut squash. —Anita Bukowski
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES: 6 servings

Ingredients

  • 2 tablespoons minced fresh parsley
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large butternut squash (3-1/2 pounds), peeled and cut into 1-inch cubes
  • 1/3 cup grated Parmesan cheese

Nutritional Facts

1 serving (3/4 cup) equals 162 calories, 6 g fat (2 g saturated fat), 4 mg cholesterol, 486 mg sodium, 27 g carbohydrate, 8 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
  2. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400° for 50-55 minutes or until squash is just tender. Yield: 6 servings.
Originally published as Garlicky Baked Butternut Squash in Test Kitchen Favorites 2004 2005, p213

Nutritional Facts

1 serving (3/4 cup) equals 162 calories, 6 g fat (2 g saturated fat), 4 mg cholesterol, 486 mg sodium, 27 g carbohydrate, 8 g fiber, 4 g protein.

Reviews for Garlicky Baked Butternut Squash

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Nov. 23, 2014

"This was very good and easy. My husband liked it too. I added the parmesan cheese at the beginning since the instructions don't say."

MY REVIEW
Reviewed Nov. 26, 2011

"Only used 2 pounds of squash but kept the rest of the ingredients the same. Turned out wonderful and I added the cheese at the beginning."

MY REVIEW
Reviewed Oct. 12, 2010

"This was SO good. My husband and I both loved it. Wasnt sure what to do with the parm cheese because the instructions dont say when to add it. So I just put all the indredients (including the cheese) and the squash in a ziploc and shook it to coat the squash. Sprayed a cookie sheet with non-stick spray and put the coated squash on it. Worked out great! Flipped the squash half through cooking."

MY REVIEW
Reviewed Feb. 15, 2010

"I started with frozen, partially thawed cubes of squash. Afer adding all but the cheese I baked it for 20 minutes, and then added parmesan and baked for 10 minutes longer. It turned out great! Using less squash like I did (4 c) but keeping the same amounts of everything else worked just fine, but gave it more of a garlicky kick, which I didn't mind a bit, since I'm a big garlic fan, but next time I would go with 6 cups of squash."

MY REVIEW
Reviewed Oct. 18, 2009

"When to add the Parmesan?"

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