Roasted Butternut Squash with Rosemary

This roasted butternut squash with rosemary is an easy, tasty side dish that’s perfect for Thanksgiving, Christmas, or whenever you’re in the mood for some candy-sweet, tender squash with caramelized edges. You can prepare this dish in advance and reheat it right before serving which makes it ideal for holiday entertaining.

Roasted squash in a white bowl.

Main ingredients and substitutions

Butternut squash is abundant in most grocery stores during the fall and winter months. I recommend selecting the largest one you can find because squash does shrink down a fair bit when roasted. Or you can buy a couple of packages of pre-peeled and chopped butternut squash if your grocery store carries them (a nice shortcut if you’re swamped with other holiday tasks).

I used dried rosemary in this dish but you can substitute fresh if you prefer. And I used garlic powder to keep things really quick and easy but you can substitute fresh chopped garlic if you like, but in that case add the garlic at the halfway point when you’re flipping the squash. If you add fresh garlic at the beginning of the cooking process it may burn.

I used extra virgin olive oil but any relatively neutral oil such as avocado oil is fine too.

How to make this

Start by preheating the oven to 400 degrees Fahrenheit, then peel, seed, and cut the butternut squash into 1.5 inch cubes (this doesn’t have to be exact. Rustic chunky shapes of a similar size are fine). Alternatively you can use pre-peeled, chopped butternut squash to save time if you prefer (measure out 5 cups if you go that route).

Next you’ll line a sheet pan with parchment paper, then add the butternut squash, olive oil, rosemary, garlic powder, salt, and pepper to the pan. Use your hands to toss and coat the squash in the oil and spices.

Raw butternut squash cubes on sheet pan.

Bake at 400 degrees Fahrenheit for thirty minutes, then flip the squash so that it cooks and caramelizes evenly. Continue to bake for an additional thirty minutes or until the squash is fork-tender and golden brown around the edges.

Baked squash on a sheet pan lined with parchment paper.

Preparing this in advance

This roasted butternut squash with rosemary is perfect for the holidays and can be prepared up to three days in advance. After you’ve cooked the squash, allow it to cool, then store it in an airtight container in the fridge. Transfer it to a baking dish and reheat it in the oven for 10-15 minutes or until your desired temperature is reached before serving.

Optional additions

To add an extra layer of flavour and texture to the squash, sprinkle on 1/2 cup of toasted chopped pecans immediately before serving. A garnish of finely chopped fresh chives is another nice addition.

More butternut squash recipes to try

Cooked butternut squash piled in a bowl.
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5 from 1 vote

Roasted Butternut Squash with Rosemary

This roasted butternut squash with rosemary is the perfect easy side dish for the holidays. Each sweet, tender bite is slightly caramelized around the edges. This dish is gluten-free, vegan, and paleo diet-friendly.
Course Side Dish
Cuisine American
Keyword dairy-free, egg-free, gluten-free, grain-free, paleo, refined sugar-free, vegan
Prep Time 7 minutes
Cook Time 1 hour
Total Time 1 hour 7 minutes
Servings 4
Calories 132kcal

Equipment

  • Sheet pan
  • Parchment paper

Ingredients

  • 1 large butternut squash (peeled, seeded, and cut into 1.5 inch cubes. Alternatively you can use 5 cups of pre-chopped and peeled butternut squash)
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Peel the butternut squash, then cut it into approximately 1.5 inch cubes (or more rustic chunky shapes of approximately that size). Or if you prefer to buy the squash already peeled and chopped, measure out 5 cups.
  • Line a sheet pan with parchment paper then add the chopped butternut squash, extra virgin olive oil, dried rosemary, garlic powder, salt, and pepper to the pan.
  • Use your hands to toss and coat the squash in the oil and spices.
  • Bake at 400 degrees Fahrenheit for 30 minutes, then flip the butternut squash to ensure even cooking and caramelization.
  • Continue to bake for an additional 30 minutes or until they’re fork-tender and golden brown around the edges.

Notes

  • You can prepare this rosemary roasted butternut squash up to three days in advance, then reheat it in the oven for 10-15 minutes or until your desired temperature is reached before serving.

Nutrition

Serving: 0.5Cup | Calories: 132kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 153mg | Potassium: 666mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19932IU | Vitamin C: 39mg | Calcium: 91mg | Iron: 1mg