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."
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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
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.
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.
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.
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.
My husband and I absolutely loved this recipe! I bought the butternut squash cubes at Costco and used dried chopped rosemary and the minced garlic from a jar and roasted it all at 425 and it only took about 25 minutes. Delicious and easy!!
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
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