Rosemary Roasted Butternut Squash

Rosemary Roasted Butternut Squash

48
Kristin Licavoli 1

"Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken."

Ingredients

1 h 5 m servings 136 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
  3. Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.
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Reviews

48
  1. 72 Ratings

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despite swearing like a sailor while i was peeling the squash, i really loved this! I followed the recipe and it was great---thank you!

Had this with our lunch today – delicious, as I suspected. I only had dried rosemary on hand, which I ground into a powder in a mortar before adding; that distributed the flavor evenly throughou...

I think this recipe was very good . I cooked it along with my roasted chicken on a side dish and it was ready in about 35 mins ,Will make it again.