Rosemary Roasted Butternut Squash

Ann Dunaway Teh

Rosemary Roasted Butternut Squash

Roasting butternut squash brings out its natural sweetness, and paired with the right herbs and spices makes it burst with flavor.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dishes
Cuisine American
Servings 6 people
Calories 64 kcal


  • 1 butternut squash peeled and cubed (about 4 cups diced)
  • 1 tsp garlic minced, about 2 cloves
  • 1 tsp dried rosemary or 2 sprigs fresh, chopped
  • 1 Tbsp extra-virgin olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper


  • Preheat oven to 400°F.
  • In a large bowl, mix together the butternut squash, garlic, rosemary, olive oil, salt and pepper until well coated. Spread mixture onto a large baking dish.
  • Bake until squash is caramelized and golden brown, about 30 minutes, stirring halfway through cooking time.


Chef’s Note: 4 fresh sage leaves or 1 tablespoon dried rubbed sage could be used in place of the rosemary.
Simplify It: Buy butternut squash already peeled and cubed, which can be found in the produce section of most supermarkets.


Calories: 64kcalCarbohydrates: 11gProtein: 1gFat: 2gSodium: 84mgFiber: 2gSugar: 2g
Keyword butternut squash
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