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Roasted Winter Squash with Garlic

A variation on roasted squash, the addition of garlic makes the squash seem even sweeter...and you get the benefit of roasted garlic with its immune-boosting and blood-purifying properties.

1 medium butternut squash, seeded, 1-inch pieces, do not peel (unless non-organic)
1 red onion, diced
2 heads garlic, cloves peeled, left whole
grated zest of 1 lemon
extra virgin olive oil
sea salt
balsamic vinegar
3-4 sprigs fresh basil, leaves removed, shredded

Preheat oven to 375 degrees. Arrange squash and onion in a large baking dish, avoiding overlap. Arrange garlic cloves all through the dish. Sprinkle lemon zest over top. Drizzle generously with oil; sprinkle with salt and balsamic vinegar. Cover tightly and bake for 45 minutes. Remove cover and return to oven until vegetables are beginning to brown, 7-10 minutes more. Remove from oven and gently toss with fresh basil. Serve hot.

Makes 4-6 servings. 


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