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Roasted Winter Squash with Fresh Herbs


2 pounds winter squash, Butternut, Hubbard, or Winter Sweet
Olive oil
Salt and pepper
2 garlic cloves, minced
1 teaspoon fresh sage, minced
1 teaspoon fresh rosemary, minced
3 tablespoons fresh parsley, chopped
Finely grated Parmesan cheese


  1. Preheat oven to 375 degrees.
  2. Peel and seed the squash. Cut squash into 1-inch cubes, should have about 4 cups. Toss squash with olive oil and season with 1/2 teaspoon salt and pepper. On a large baking sheet arrange squash in a single layer and roast for about 35 minutes, turning every 10 minutes or so.
  3. When the squash is finished, warm 1 tablespoon oil in a small skillet over medium. Sauté the garlic, sage, and rosemary for about 1 minute. Turn off the heat and add the parsley, then add the herb mixture with the roasted squash. Season with salt and pepper and top with Parmesan cheese.

Serves 4-6