Butternut Squash With Rosemary Recipe

A bowl of roasted butternut squash with rosemary.

5 from 1 vote

Butternut Squash With Rosemary Recipe

This roasted butternut squash with rosemary is one of my favorite easy side dishes for Thanksgiving and Christmas. Each sweet, tender bite is slightly caramelized around the edges.

Prep Time7

Cook Time1

Total Time1 7

Course: Side Dish

Cuisine: American

Servings:

Calories: 132kcal

Author: Jennifer Bell

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 1 large 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, 1 1/2 tablespoons extra virgin olive oil, 1 teaspoon dried rosemary, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the pan.
Use your hands to toss and coat the squash in the oil and spices.
Bake 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 dish 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