Butternut Squash with Rosemary Recipe
This butternut squash with rosemary is the perfect easy side dish for the holidays. Each sweet, tender bite of baked butternut squash is slightly caramelized around the edges.
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 butternut squash with rosemary 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