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Garlic herb squash is an easy side dish for any variety of winter squash.
During the fall farmers markets, I love to pick up lots of winter squash, even if I don’t have immediate plans for them.
Winter squash have a hard, thick skin, which makes them perfect for storing for many months before they need to be used.
Winter squash is somewhat sweet but it works with a variety of flavors and spices. Sometimes all it needs is a few ingredients to make a great side dish, though.
This garlic herb squash is super easy and pairs perfectly with nearly any main dish.
Fresh parsley, garlic, and olive oil combine for a topping that gets a bit crunchy, while the squash gets tender. I’m a little bit addicted to using this combo on veggies!
What kind of squash can I use?
I originally developed this recipe for acorn squash, but I’ve found that any winter squash variety works well.
Delicata and acorn squash are great because they do not need to be peeled. For other winter squashes like butternut, buttercup, or kuri, peel the squash first and then cut into chunks.
Once summer comes around I’m going to make this with zucchini too!
How do I prepare winter squash?
Unlike a summer squash, the seeds need to be removed from a winter squash before eating.
Using a large knife, carefully cut the squash down the middle. If you are using an elongated squash like delicata or butternut, I also recommend trimming the top and the bottom.
Scoop out the seeds and stringy flesh from the squash cavity. A spoon will work fine, but I like to use a melon baller, which has slightly sharp edges that can scoop the stringy bits a little better.
Once the seeds are removed, cut the squash however you like. Delicata and acorn are often cut into crescents, while butternut can be cubed easily.
Can this recipe be frozen?
Need to prep this recipe in advance? Since the hardest part of this recipe is preparing the squash, why not double the recipe and freeze half, and thank yourself later.
After slicing the squash, spread it onto a baking sheet in a single layer and freeze at least 1 hour.
Once frozen, remove from the baking sheet and store into freezer-safe containers.
When ready to make the recipe, mix up the topping. Add the squash to a casserole dish and scatter on the topping and extra olive oil. You’ll need to cook it a bit longer from frozen, so keep an eye on the bread crumbs and cover with foil if they are browning too quickly.
This garlic herb squash tastes great the next day too! I’ve tucked it into tortillas for a different taco take, and combined it with fresh spinach to make a lovely salad.
Garlic Herb Squash
- 2 acorn squash, delicata squash, or mix of both
- 1 cup fresh parsley leaves
- 1/2 cup dry bread crumbs
- 1/4 cup olive oil, plus more for drizzling
- 2 cloves garlic, minced or pressed
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Preheat oven to 375°F.
- Slice squash in half and trim off stem ends. Scoop out and discard seeds and stringy bits from the center.
- Slice squash into crescents and arrange in a large casserole dish.
- Chop parsley finely, then combine with bread crumbs, olive oil, garlic, salt, and pepper. Stir until the mixture resembles wet sand.
- Scatter herb mixture over the squash, then drizzle with additional 1 tablespoon olive oil.
- Bake for 30-45 minutes, until squash is tender. If topping is browning too quickly, cover dish with foil during last 15 minutes.