Ingredients:
2 medium butternut squash
¼ cup whole wheat flour
4-6 Tablespoons olive oil
1 bunch flat leaf parsley, chopped
4 cloves garlic, minced
Directions:
- Preheat oven to 425°.
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- Peel the squash, trim off the ends, and cut in half lengthwise. Use a spoon to remove the seeds. Cut squash into one inch cubes and place in a large bowl. Add the flour and toss to coat the squash evenly. Add the garlic and parsley.
- Coat a rimmed baking sheet with half of the olive oil and spread the squash onto the tray evenly. Drizzle the remaining olive oil over the squash. Season with salt and pepper.
- Roast, stirring occasionally for about 30 minutes, or until tender.