Bay Leaf and Thyme-Scented Roasted Winter Squash and Garlic

3 Reviews
ADD YOUR REVIEW
Yield
6 servings (serving size: 1 cup)
By Donata Maggipinto
October 2004
RECIPE BY Cooking Light

Whole, unpeeled garlic cloves roast along with butternut squash in this aromatic side dish. Give each guest a couple of garlic cloves, and invite them to extract the mellow roasted pulp over the squash.

Ingredients

  • 10 cup (2-inch) cubed peeled butternut squash (about 3 pounds)
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 12 garlic cloves, unpeeled
  • 8 fresh thyme sprigs
  • 6 bay leaves
  • Cooking spray

Nutritional Information

  • Calories 131
  • Caloriesfromfat 17%
  • Fat 2.5g
  • Satfat 0.4g
  • Monofat 1.7g
  • Polyfat 0.3g
  • Protein 2.7g
  • Carbohydrate 28.6g
  • Fiber 7.9g
  • Cholesterol 0.0mg
  • Iron 1.7mg
  • Sodium 303mg
  • Calcium 120mg

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Combine all of the ingredients except cooking spray in a large bowl; toss to coat. Arrange in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 45 minutes or until tender, stirring after 20 minutes. Discard thyme and bay leaves before serving.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

EllenDeller's Review

Kranders
January 19, 2013
So simple that it's hardly a recipe, but it's very good. The simplicity brings out the flavor of the squash itself, and the roasted garlic is delicious. Served with the wonderful buttermilk-brined pork chops and baby broccoli sauteed in a bit of olive oil.

Kranders's Review

RBN1122
November 22, 2010
Yum! Making this for Thanksgiving this year. Be sure not to squeeze all of the roasted garlic into the squash, can be a little overpowering, and I'm a garlic lover!

RBN1122's Review

EllenDeller
November 23, 2008
This was great!! The flavor of the herbs really came through. I made sure to separate the thyme leaves from the stems before serving. Make sure the squash is the recommended cube-size, otherwise they may lose their form. I added a few quartered red potatoes and the combination was excellent.