2000s Recipes + Menus

Roasted Parsnips and Butternut Squash with Black Olives

Serves 4 (side dish)
  • Active time:20 min
  • Start to finish:40 min
October 2003
Butternut squash and parsnips combine with garlic oil and black olives to make a piquant and sophisticated side dish. Watch executive food editor Kemp M. Minifie share her method for chopping and peeling butternut squash.
  • 1 1/4 lb parsnips (4 medium), peeled
  • 1 1/4 lb butternut squash, peeled, halved lengthwise, and seeded
  • Rounded 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 garlic clove, halved
  • 12 Kalamata olives, pitted and cut lengthwise into slivers
  • 1 tablespoon coarsely chopped fresh flat-leaf parsley
  • Put oven rack in upper third of oven and preheat oven to 475°F.
  • Cut parsnips lengthwise into quarters, then cut out and discard any tough core. Cut parsnips diagonally into 2-inch pieces. Cut squash crosswise into 1/2-inch-thick slices, then cut slices into wedges. Toss vegetables with salt, pepper, and 1 1/2 tablespoons oil, then spread in 1 layer in a large shallow baking pan. Roast, turning occasionally, until vegetables are tender and browned, 20 to 25 minutes.
  • While vegetables are roasting, heat remaining 1 1/2 tablespoons oil with garlic in a 1-quart saucepan over low heat, stirring occasionally, until garlic just begins to sizzle. Remove from heat.
  • When vegetables are done roasting, remove garlic from oil (discard garlic) and toss vegetables with garlic oil, olives, and parsley.
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