This is Emery’s special recipe that he discovered. We all devour and fight over it til it’s gone.

Preheat oven to 375°F.

In a large bowl place
4 teaspoons olive oil
1.5 tsp salt
1/4 tsp pepper
5 pounds winter squash, peeled, seeded, cut into 1-inch cubes
(we prefer butternut, but can use any kind)
Toss til squash is covered.

Spread evenly on a large baking sheet – make sure to spread out and not crowd.
Roast, stirring occasionally (we don’t usually stir so the bottom is crisper), until tender throughout and browned on bottom, 30 to 45 minutes (depending on the variety of squash).

Heat in a small skillet over medium heat
2 tsp olive oil
3 cloves garlic, minced
Cook, stirring, until fragrant but not brown, 30 seconds to 1 minute.

Place in serving bowl,
roasted squash
garlic
2 Tbsp chopped italian parsley
Toss to mix well.

Serve immediately.

Note: If need it faster, you can cook it at 400.