Ingredients

INGREDIENTS

2 tablespoons minced fresh parsley

2 tablespoons olive oil

2 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon pepper

3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes

1/4-1/3 cup vegan parmesan cheeze OR grated Parmesan cheese*

Preparation

Directions:

  1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.

Note: I was not vegan when this recipe was posted and we used parmesan cheese. I now make my own vegan parmesan cheese, by toasting sesame seeds and almonds in the oven. Then I process the seeds and nuts with a bit of nutritional yeast and salt (to taste). It makes a fantastic sub and is especially good on pasta! 2. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.

I found this receipe under 5 best squash receipes on google