Garlicky Baked Butternut Squash

by Angela (Oh She Glows) on February 8, 2009

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:



Then cleaning the sink:


Then I was starving!

I made a delicious Kale smoothie:


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:


The Smoothie (with some vintage lace curtain)


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


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!



  • 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*


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!


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:


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


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!


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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{ 10 comments… read them below or add one }

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Nancy April 24, 2014 at 8:52 pm

This was soooo good!! Made it for Easter dinner and everyone loved it. I definitely will be making this again. Thanks Angela.


Dena Maddie May 6, 2014 at 8:52 pm

Quick to throw together – I can smell it from the oven and can’t wait to taste the final product :)


Wayne May 26, 2014 at 8:42 am

The Garlicky Baked Butternut Squash recipe was delish! The same recipe also works with other veggies. I tried it with squash, zucinni, red bell pepper, red onion and asparagus (baked for 20-25). Your blend of seasonings for this dish is awesome. Thanks!!!


Ally Paulson October 17, 2014 at 2:20 pm

So do you bake the squash without peeling it?
I’ve never eaten butternut squash before and all of the recipes I’ve seen involved baki g and then peeling. I’d love to make this tonight. Thanks for any advice in advance.


Cas November 21, 2014 at 7:18 pm

Wow! I really enjoyed the Garlicky Butternut Squash.
I did take a little short cut, though.
I baked the squash cut in 1/2.
I sauteed the olive oil, garlic, parsley, salt and pepper in a skillet.
Then added the cut up cooked squash, and served.

Most delicious.


Leah February 24, 2015 at 11:32 am

My friend recommended your blog to me & I LOVE it! Thank you!


Leah February 24, 2015 at 11:33 am

My friend recommended your fabulous blog & I am excited to try your healthy recipes!


angela November 20, 2015 at 10:25 am

Sorry this may sound stupid but I’ve never prepared one before. Do I have to peal it first? Or does the skin stay on?


Terri in Jax November 22, 2016 at 9:08 pm

I seriously cannot believe how good this seemingly simple recipe is! This will be a regular on our table. Thanks for sharing this one!


Angela Liddon November 23, 2016 at 12:00 pm

I’m glad you enjoyed it!


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