Roasted Parsnips and Butternut Squash | Willy Street Co-op

Ingredients

• 4 medium parsnips, about 1 1/4 lb., peeled, quartered, and cored
• 1 small butternut squash, about 1 1/4lb., peeled, halved, and seeded
• 3 T olive oil
• 0.25 t salt
• 0.25 t black pepper
• 1 clv garlic, halved
• 12 kalamata olives, pitted and slivered
• 1 T italian or flat leaf parsley, coarsley chopped