Rosemary Roasted Butternut Squash

Ann Dunaway Teh
ButternutSquashRosemary_web

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.
0 from 0 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dishes
Cuisine American
Servings 6 people
Calories 64 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.

Nutrition

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