Recipe by Kristin Licavoli
"Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
butternut squash, peeled and cubed
fresh rosemary, finely chopped
olive oil, or more to taste
sea salt to taste
ground black pepper to taste
despite swearing like a sailor while i was peeling the squash, i really loved this! I followed the recipe and it was great---thank you!
Not very flavorful
I think this recipe was very good . I cooked it along with my roasted chicken on a side dish and it was ready in about 35 mins ,Will make it again.
Had this with our lunch today – delicious, as I suspected. I only had dried rosemary on hand, which I ground into a powder in a mortar before adding; that distributed the flavor evenly throughout the dish. Everything was spread out in one layer on a baking sheet, so it was ready in just half an hour. The edges of the squash cubes caramelize slightly, which really brings out the sweetness in this otherwise savory, earthy dish.
Easy and excellent flavor. After peeling the squash I microwaved it whole for a few minutes to make it easier to cut into cubes. Also used dried rosemary and flavor was excellent. This recipe will be used often.
Used cubed fresh butternut squash I purchased at the store. This was an excellent recipe to use. We loved it. I looked at other recipes so the second time I made it and saw that an addition of an onion also brings out the flavor. I added a chopped onion the second time I made it and the flavor is delightful. The onions and garlic caramelize and make the roasted butternut squash flavor even better. I followed the recipe exactly with the exception of dried instead of fresh rosemary. The second time I made it I did use about triple the amount of butternut squash so I had to cook it for close to 1-1/2 hrs. at 400 degrees.
Make sure not to cut the squash too small or it could burn it. Delicious though! :) Use organic fresh rosemary. It does make a difference!
* Percent Daily Values are based on a 2,000 calorie diet.
Rosemary Roasted Butternut Squash
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 43
Get recipes that work for your busiest days.
Get cheer-worthy chili, ribs, dips, snacks, and treats.
Now you can try Menu Planner free. Start your 30-day trial today.
A super-simple, savory side dish that’s ready in no time.
These individual pizzas put a tasty twist on pizza night.
See how to make light and crispy squash cakes.