2 tablespoons flat leaf Parsley or Basil (chopped)
Directions:
Preheat oven to 375°F.
Toss squash with 4 teaspoons oil, salt and ¼ teaspoon pepper spread evenly on a large baking sheet. Roast, stirring occasionally, until tender 30 to 45 minutes
Heat the remaining 2 teaspoons oil in a small skillet over medium heat.
Add garlic and cook, stirring, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley.