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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

3/4 cup: 162 calories, 6g fat (2g saturated fat), 4mg cholesterol, 486mg sodium, 27g carbohydrate (6g sugars, 8g fiber), 4g 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


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
carlyhol User ID: 7087888 135569
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
wendylepard User ID: 4942671 85837
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
tommypoo User ID: 1263135 156969
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
kenai3 User ID: 1405222 107096
Reviewed Oct. 18, 2009

"When to add the Parmesan?"

MY REVIEW
carl300 User ID: 4468615 62210
Reviewed Oct. 2, 2009

"Fantastico!"

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