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Oven-Roasted Squash with Garlic & Parsley
Ingredients
  • 5 pounds winter squash (such as butternut, buttercup, kabocha or hubbard), peeled, seeded and cut into 1-inch chunks (see Tip)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 ½ teaspoons salt
  • ¼ teaspoon freshly ground pepper, divided
  • 3 cloves garlic, minced
  • 2 tablespoons chopped Italian parsley
Steps
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