Squash is one of my favorite remedies for surviving East Coast winters. Caramelized juices, from all varieties, are constantly dripping over the bottom rack of my oven. It’s just the warmth I need to make my little apartment cozier.
Here, you’ll find a recipe that features one of my favorites — butternut, both its seeds and its flesh.
It’s a garlicky dish the works as a side to plenty of hearty winter meals. I also love it slathered across slices of crusty toast.
No matter the execution, the seeds lend a nice crunch. Use the leftovers to top salads or simply snack on.
- 1 lg. butternut squash, peeled
- 3 Tbsp. olive oil (plus a drizzle, for roasting seeds)
- Salt and pepper, to season
- 5 garlic cloves
- 3 Tbsp. chopped parsley
- Garlic powder, a few dashes
- Preheat oven to 425F.
- Remove seeds from the squash. Place in a strainer and rinse under water to remove any remaining squash flesh. Lay seeds on a paper towel, and pat dry.
- Cut squash into small cubes. Toss with 1.5 Tbsp. of olive oil.
- Line one large and one small baking sheet with parchment paper. Scatter the squash in a single layer across the large baking sheet. Sprinkle with salt and pepper, to season. Place the seeds on the small baking sheet, and drizzle with olive oil, until lightly coated. Add a sprinkle of salt and garlic powder.
- Place both baking sheets in the oven. Set timer for 10 minutes. Stir seeds, and then return to the oven for five minutes, or until the seeds start to pop. Remove seeds from the oven, and transfer to a bowl to cool. Set the timer for another 20 minutes and let the squash continue to roast. Stir, and then bake for an additional 20-30 minutes, or until squash is lightly browned on all sides.
- Heat 1.5 Tbsp. of olive oil in a small, nonstick skillet over medium heat. Add garlic, and cook for 30 to 60 seconds, until garlic is fragrant and very lightly browned. Transfer skillet to a cool burner, and let oil cool for 5 to 10 minutes.
- Toss garlic oil, squash, and parsley. Top with 1 Tbsp. of the roasted squash seeds.