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Rosemary Roasted Butternut Squash

Rosemary Roasted Butternut Squash

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Kristin Licavoli

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.

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Nutrition

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  • 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

Directions

  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

Cyd_Delve
32
1/12/2013

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!

Steffliesl
28
12/1/2012

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 throughout the dish. Everything was spread out in one layer on a baking sheet, so it was ready in just half an hour. The edges of the squash cubes caramelize slightly, which really brings out the sweetness in this otherwise savory, earthy dish.

Mary
27
12/16/2012

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.