Oven-Roasted Squash with Garlic & Parsley

Choose a favorite winter squash—butternut, acorn, kabocha, Hubbard—and peel and seed it. Cut into 1-inch chunks and toss with olive oil, salt and pepper. Spread the chunks evenly on a baking sheet and roast at 375 for 40 minutes, until tender throughout and lightly browned, stirring occasionally with a spatula to prevent burning.

Peel and chop very fine a few cloves of garlic and sauté in olive oil for just a minute, being careful not to brown. Toss the squash with the garlic and a handful of chopped parsley, taste and adjust the seasoning, and serve.

Note: You can also toss in chopped garlic with the squash before roasting, but in order not to burn the garlic, add a splash of water when you put the squash in the oven, and stir the squash more often as it roasts.

Chez Panisse Vegetables by Alice Waters