Recipe: Roasted Butternut Squash with Garlic

We found this roasted squash and garlic recipe in a magazine and altered it to be more healthy – as we do!

All I have to say is “ah garlic!” We love it! We put it in almost everything we cook, in large quantities. We actually thought we used a lot of it until we went to Thailand and took some cooking classes there (yes we’ll share those recipes soon). Our teacher and host put about 12 cloves into one pot of soup. It was great!

Seriously – garlic has long been known for its healing qualities and was at one time thought to ward off not only vampires but the plague too. Cook this roasted squash in the afternoon and your house will smell so great when everyone gets home they won’t be able to keep their hands off it.

Roasted Butternut Squash with Garlic

Roasted Butternut Squash with Garlic

Preheat the over to 400F

3 Tbsp coconut oil (melted or in liquid form – just put it near the oven as it’s heating up and it’ll melt)
12 cloves of garlic (or more if you love it like we do) peeled but not cut
1/8 tsp ground nutmeg
3 cups peeled, seeded and cubed butternut squash (1/2 inch cubes)
Celtic sea salt and fresh ground pepper
2 Tbsp chopped fresh parsley

In a metal, 9×13 baking dish (or casserole dish) combine the oil, garlic and squash. Toss wel to coat the squash and season with the salt and pepper to taste. Cover and cook for 10 minutes.

Remove cover and cook for another 10-15 minutes or until the squast is golden brown on the bottom.

Add the parsley and stir gently. Bake for 10 minutes longer or until tops are browning. Times may vary from oven to oven – check with a fork to see if the squash is soft. If it is still crunchy – give it a few more minutes.

Makes 4 servings.

Meal suggestion: serve with Rob’s Kick Ass Mung Bean Dahl and a large fresh salad.

One thing I will mention is that if you have never tried buying organic garlic – I challenge you to buy some and see the difference in taste and just pure intensity of the flavor. Were you might usually put 4-6 cloves, put the same amount of organic garlic and see if it doesn’t blow you away with the taste sensation. Or better yet – take a whole bulb, cut the tops off, put it on some tin foil, drizzle with a little coconut oil (melted) and wrap it up and bake it for like an hour at 350 or so. When it’s done you just squeeze it out the cut ends and eat it. It’s amazing. But I digress . . .

See you again in two weeks.

Subscribe to my recipes by email: Make sure you get my recipes emailed to you every weekend by subscribing to my recipe email service. Every weekend, one new whole food recipe posted for you to enjoy and then comment on.

Roasted Butternut Squash with Garlic Photo Credit:
Her View Photography