Garlicky Baked Butternut Squash

50 comments

Good afternoon!

I have gotten so much accomplished today :) It feels wonderful! I spent almost the entire day in the kitchen….no complaints here. :D

It started off with cleaning up:

Dishes:

img 51181   Garlicky Baked Butternut Squash

Then cleaning the sink:

img 51171   Garlicky Baked Butternut Squash

Then I was starving!

I made a delicious Kale smoothie:

img 5209   Garlicky Baked Butternut Squash

The loot:

  • 1 Tbsp. Maranatha Raw Almond Butter
  • 1 ripe banana
  • 2 large organic kale leaves
  • 1 cup Original Almond Breeze
  • 1 Tbsp flax
  • 1/3 cup frozen organic blueberries

This smoothie was SO good! It tasted really good with the almond butter- gave it a nice nutty flavour that mixed lovely with the Almond Breeze.

All Together:

img 5211   Garlicky Baked Butternut Squash

The Smoothie (with some vintage lace curtain)

img 5217   Garlicky Baked Butternut Squash

It was awesome- this one is going to the recipes page as well!

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Garlicky Baked Butternut Squash

Recipe from the lovely Anita

Let me just preface this ever so modestly by saying that this is the best way you will ever, ever, ever eat butternut squash. I’m not even joking!

I made this at the dinner party last week and it was a HUGE hit. I wished I had made 2!

img 5176   Garlicky Baked Butternut Squash

INGREDIENTS

  • 2 tablespoons minced fresh parsley
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
  • 1/4-1/3 cup vegan parmesan cheeze OR  grated Parmesan cheese*

Directions:

1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.

Note: I was not vegan when this recipe was posted and we used parmesan cheese. I now make my own vegan parmesan cheese, by toasting sesame seeds and almonds in the oven. Then I process the seeds and nuts with a bit of nutritional yeast and salt (to taste). It makes a fantastic sub and is especially good on pasta!

img 5171   Garlicky Baked Butternut Squash

2. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender. Stir in Parmesan cheese.

Serve & enjoy with friends and family:

img 49021   Garlicky Baked Butternut Squash

Also featured: Garlic mashed potatoes, steamed broccoli, and my favourite Baked Dijon Salmon!

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Stay tuned tonight for a fashion recap of the Grammy Awards as well as the name of my Online Bakery and my first product unveiled! :D

Up tomorrow my very first homemade loaf of Spelt Bread. Did it turn out? Tune in tomorrow to find out!

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The truth is that our finest moments are most likely to occur when we are feeling deeply uncomfortable, unhappy, or unfulfilled. For it is only in such moments, propelled by our discomfort, that we are likely to step out of our ruts and start searching for different ways or truer answers.

~M. Scott Peck (dang! Thats a good one!)

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{ 50 comments… read them below or add one }

jenngirl February 8, 2009

That quote is SO true Angela! Really an inspiring one for me :)

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Melissa February 8, 2009

ohhh that is right up my alley!

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VeggieGirl February 8, 2009

GARLICKY B-NUT SQUASH?!?!??! I’m a garlic fanatic, so that dish excites me a lot :-D

Wonderful quote, for sure!!

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glidingcalm February 8, 2009

wowie! what a pretty dinner!! any meal with salmon and squash sounds tasty to me!!!

and again I LOVE YOUR HOUSE!!! Can i move in?? ha!

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Kristin February 8, 2009

I tried your Kale smoothie. Blueberries, banana, almond milk, 2 kale leaves, 1 tbsp flax seed, the only thing I did differently was add a little fresh mint. I thought not only did it not taste bad but I actually started to really like it more with every sip. Plus, I don’t liked cooked kale so I thought this recipe is definitely for me. Unfortunately, about 1 hour later I felt like my stomach was being cut apart by razor blades.

Do you have any problems digesting raw kale? If so did it get better over time with drinking more smoothies?

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Angela February 8, 2009

Kristin Oh gosh! That sounds horrible. Im so sorry that your stomach reacted to it so poorly. I have never had this experience with kale, although I do have a weak stomach and get pains easily from other foods.

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marafaye February 8, 2009

wow, that b-nut squash looks fab!! I may have to try a kale smoothie soon…they kinda freak me out.

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Dave February 8, 2009

I’ve heard so many good things about almond peanutbutter. Thank you for the butternut squas recipe!! I was waiting for you to post it.
Tomorrow I will do some shopping.

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Lauren October 11, 2009

I made that butternut squash last night for a dinner party! It was AH-MAZING!!!

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Lisa June 20, 2012

Just made the butternut squash for dinner and it was awesome!!!!

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Wanda October 7, 2012

I scoured through all my cookbooks and all the recipes were the same old boring humdrum roasted in the oven with salt and pepper. I was very pleased to find your post. I made it for my Thanksgiving dinner and it was fabulous! Something new to give thanks for.

Wanda

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Angela (Oh She Glows) October 8, 2012

Im so happy to hear that Wanda :)

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danika October 20, 2012

It doesn’t saw when to add the Parmesan. I’m guessing with everything all at once? Or do you top after when it’s hot from the oven?

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Crystal October 22, 2012

So excited about making this tonight! I got lucky and stumbled upon your site over the weekend. I am thinking of mix sweet potatoes with it. Thoughts?

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Angela (Oh She Glows) October 23, 2012

I cant see why that wouldnt be yummy!

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Vienna November 7, 2012

When do you add the [vegan] parmesan?

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Vienna November 8, 2012

OK, so I left out the parmesan and it was still, as Lauren said, AH-MAZING!

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ChefMike November 9, 2012

We made this last night and served with grilled salmon and pan-seared brussel sprouts. I used one 2-pound package of cubed Butternut squash that Costco sells. I topped the squash with several pats of butter before baking. I didn’t add the chopped parsley until I removed it from the oven, mixed it in, then grated a medium cube of Romano cheese over everything. It was a big hit with everyone at the table. This will certainly become one of our regular dishes, especially during the cool weather when operating the oven is a favorable thing down here in Texas.

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Marlo November 14, 2012

Ho-ly-cow! This dish was delish! I could have eaten it all by myself and not shared any with my family, but luckily I wanted them to taste the yummy goodness too. It is my new favorite butternut squash recipe. Thank you so much for sharing!

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Svetlana November 29, 2012

Hi Angela, thank you for posting such great recipes! :) It’s not easy to find good vegan recipes, and i’m a former cheese addict as well, so i’m looking forward to trying your version of mac and cheese… I have a question however: what is s & p? I googled it and it looks like it may be coconut milk brand? Just wanted to make sure! :) Thanks!

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Angela (Oh She Glows) November 30, 2012

its just salt and pepper, sorry for the confusion!

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Vibeke December 1, 2012

Hi. How many servings does this make? I’m including the recipe next week when I cook for a yoga retreat.

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Angela (Oh She Glows) December 3, 2012

I would guess it serves 4-6 as a side.

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nikki jessup December 3, 2012

\when do you put the parmesan in? Making it as we speak…

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Angela (Oh She Glows) December 3, 2012

Hi Nikki, YOu can mix it before baking or sprinkle it on top after baking. Both will be fine. Enjoy!

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nikki jessup December 5, 2012

Thank you..it was delicious for sure!!! Not a bit left!

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Kristen Oberhauser Bishop January 7, 2013

Wow! I am reading your squash recipes and they are so close to recipes i create! I love it! I will be visiting you again soon.

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Emelina March 13, 2013

Hello! I’ve never tried butternut squash before, and seen some at a flea market when I was with my mother buying produce. Being a big foodie, I asked my mom if she could get me one. So she did, and I searched the web to find an easy, and cheap recipe for butternut squash. Anyway, I came across your recipe, and it sounded delicious, so i made it! It’s so delicious! Kinda tastes like sweet potato, which i love! Thank you for the wonderful recipe! Oh, and i used basil instead of parsley, since i didn’t have any. but it is still very yummy :) I will be making this again for my family at home! (i’m currently 2 hours from home. Made this while away in college. =D )

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Laura March 16, 2013

Yum! You were right, this was the best way I have ever eaten butternut squash! I didn’t have the parsley, but otherwise followed the recipe to a T. This is a keeper!

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Jan June 16, 2013

Squash is in the oven right now! We didn’t have parsley, so I used our fresh basil. I’ll be adding the parm when it’s done cooking, too… can’t wait to try it!

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Jan June 16, 2013

YUMMY!!!!!!!!!!!! PS: I added Vidalia Onions when I roasted the squash!

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Harveyetta Stone July 28, 2013

I have grown several butternut squash (just because I could) and really didn’t know what to do with them. I was never accustomed to having them. But now….I am so delighted I came across your recipes. I will have the garlicky squash tomorrow night as a side dish. Thanks…

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Amy August 20, 2013

Hi there,
I was browsing for butternut squash recipes and happened upon this page/site…
Though I am not a vegan, I have a great vegan recipe I’d like to share, ‘cuz I’ve always thought “wow, this is actually vegan! If I were a vegan I’d live on this”

It’s a coleslaw recipe originating from my stepmother in Ohio though I’m not sure where she got it. It’s actually not so obscure; I mean, I’ve seen variations on it frequently, but I believe this version is by far superior! It is a:
Purple (red) Cabbage Coleslaw

1/2 head red cabbage–chopped
2 carrots
4 green onions — sliced thin
1 pkg Ramen noodles–Miso or whole wheat — uncooked, crumbled
2 tbsps. sesame seeds
1/2 cup slivered almonds–toasted

Dressing:
1 pkg ramen noodles seasoning

Note: if you use Miso or whole wheat, I think, though am not sure, that the vegan nature of dish would not be compromised…at the end of the recipe, it says you can use chicken flavored in a pinch, but then the vegan aspect would definitely be compromised…Miso is kind of hard to find, at least around where I live but you probably know where to get it. Also, of course, this seasoning can be substituted with other herb mixes by all you resourceful inventive foodie types!

1 tbsp. sugar
1/2 cup canola or vegetable oil
1/2 tsp pepper

Mix veggies and add dry ingredients & dressing just before serving (keeps almonds and noodles from getting soggy)

It says this works best w/ a small or medium sized head of cabbage–otherwise, the slaw might be too dry, but I just adjust by increasing the dressing amount if I have a bigger cabbage…

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Angela (Oh She Glows) August 20, 2013

thanks for sharing!

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Amy August 21, 2013

thank you!
I’m realizing that this may not be the ideal place on the site to post the recipe…if it would get more exposure somewhere else, you can cut and paste it into “recipes” link
thank you again

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Suzie September 19, 2013

Hey, how do you cook the squash first? Before peeling and cutting into chunks.

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Jan October 1, 2013

Gonna try this in about 20 mins! And may I ask…who used the catsup in this meal on WHAT??

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Kim October 7, 2013

I wondered the same thing whenI saw the picture!!! :)

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Angela (Oh She Glows) October 8, 2013

hahaha that would be my crazy husband on mashed potatoes!!!

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Catherine October 16, 2013

Umm, wow!!! These were as good, well better I guess, than candy! Thank you!!

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Theresa November 3, 2013

I replaced the parsley with cilantro and it was wonderful!

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Jack Sprat November 4, 2013

So when does the parmeasan cheese come into play in the squash recipe? It’s not listed in the ingredients that the squash gets tossed in. I’m guessing late in the baking process, if not at the end.

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Rob November 8, 2013

You call that a ripe banana?

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Ellen November 14, 2013

just made your smoothie recipe – wow! so good, and even better, my 16 month old likes it too! didn’t have almond milk so just used whole milk :)

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Lisa November 14, 2013

Oh my goodness!!! This was sooo delicious! I am baking it again in the oven now! Can’t wait to get my hands on it!

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MaryBeth November 14, 2013

Really enjoyed this recipe, and used the butternut squash that came in this week’s Local Box.
I used a little less than a tablespoon of olive oil, and the recipe turned out just fine. I will experiment with an oil-free version.
Happened to have some grated romano cheese on hand and just sprinkled a bit on each serving as I was plating the dish. I often use a vegan parm (nutritional yeast and ground cashews) and will try that next time.
Thanks for a great winter recipe! This might find its way to our Thanksgiving menu!

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Rebecca Rip January 2, 2014

OK – I have to admit that I never much cared for butternut squash before trying this recipe, but was hopeful, given your proclamation that it’s the best butternut squash recipe under the sun.

And boy, were you ever right – the squash turned out perfectly and was mouthwateringly good; certainly the best I’ve ever, ever had. Our whole family gave rave reviews and we are all looking forward to enjoying it again at dinner tonight!

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Nicole January 13, 2014

I just tried this Squash recipe tonight and it was DELISH! I added some ground cumin, onions and threw in sweet potatoes. I will be making this again! I wish I made more!

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Diane January 15, 2014

I prepared this recipe as a new explorer to eating and cooking squash. This had so much flavor, I absolutely loved it. I used rosemary infused olive oil, added chopped red bell pepper and italian seasoning. I served it with Mediterranean roasted brown rice Couscous…Gluten-Free vegan by Lundberg. The flavor combination was so good. I will definitely be making this again. Thank You for posting this must have recipe.

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bridget February 10, 2014

Either 50 minutes was waaayyyy too long for the squash or 400 degrees was wayyy too hot.

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