Ingredients

• 5 pounds squash peeled, seeded and cut into 1-inch chunks

• 2 tablespoons coconut oil, divided

  1 1/2 teaspoons pink himalayan salt

• 1/4 teaspoon freshly ground pepper, divided

• 3 cloves garlic, minced

• 2 tablespoons chopped Italian parsley

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Directions:

1. Preheat oven to 375 °F.

2. Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper. Spread evenly on a large baking sheet. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash).

3. Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley. Taste, adjust the seasoning and serve.

• Make Ahead Tip: Cut squash up to 1 day ahead; store airtight in the refrigerator.

• Kitchen Tip: Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon.

• Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

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