Oven-Roasted Squash With Garlic & Parsley

• 5 lbs winter squash, peeled, seeded and cut into 1-inch chunks (such as butternut, buttercup, kabocha or hubbard)
• 6 teaspoons extra virgin olive oil, divided
• 1 1/2 teaspoons salt
• 1/4 teaspoon fresh ground pepper
• 3 garlic cloves, minced
• 2 tablespoons Italian parsley, chopped

1. Preheat oven to 375'F.
2. Toss squash with 4 teaspoons oil, salt and pepper. Spread evenly on a large baking sheet. Roast, stirring occationally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash).
3. 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.

winter, extra virgin olive oil, salt, fresh ground pepper, garlic, italian parsley

Taken from www.food.com/recipe/oven-roasted-squash-with-garlic-parsley-468266 (may not work)