Roasted Winter Squash with Garlic and Parsley

• 5 pounds winter squash peeled, seeded and cut into 1-inch chunks
• 2 1/2 tablespoons olive oil divided
• 1 1/4 teaspoons salt or as needed
• 1/2 teaspoon black pepper freshly ground, divided
• 5 cloves garlic or to taste, minced
• 3 tablespoons italian parsley freshly chopped

1. Preheat oven to 375F.
2. Add squash, 4 teaspoons oil, salt and 1/4 teaspoon pepper in a large bowl, and toss until evenly coat.
3. Spread evenly on a large rimed baking sheet.
4. Roast, stirring occasionally, until tender throughout and lightly browned, 38 to 45 minutes (depending on the variety of squash).
5. Heat the remaining oil in a small skillet over medium heat.
6. Add garlic and cook, stirring, until fragrant but not brown, about 1 minute.
7. Toss the roasted squash with the garlic and parsley.
8. Season with more salt and pepper if desired and serve warm.

winter, olive oil, salt, black pepper, garlic, italian parsley

Taken from recipeland.com/recipe/v/roasted-winter-squash-garlic-pa-51559 (may not work)