Best 7 Rosemary Roasted Butternut Squash Recipes

Rosemary roasted butternut squash is a flavorful, comforting dish that is perfect for a fall or winter meal. Made with simple ingredients, this dish is surprisingly easy to prepare, requiring just a few minutes of prep time. The combination of sweet butternut squash, savory rosemary, and a touch of olive oil creates a delicious and hearty dish that is sure to become a family favorite. Whether served as a side dish or as a main course, rosemary roasted butternut squash is a surefire hit that will satisfy everyone at the table.

Let's cook with our recipes!

ROSEMARY ROASTED BUTTERNUT SQUASH AND BEETS WITH GARLIC

Rosemary Roasted Butternut Squash and Beets With Garlic image

NOTE: IT AS BEEN POINTED OUT IN THE REVIEWS THAT SQUASH COOKS FASTER THAN THE BEETS! Modified from AJC (online) What's For Dinner -- Food writer and AJC dining critic Meridith Ford Goldman found multiple uses for fresh pumpkin in AJC's Halloween feature story. Cut away chunks of pumpkin from the lid and inside scraps of your jack-o'-lantern, or use a separate pumpkin for roasting in this delectable fall side dish. Because I no longer buy pumpkins for Halloween, I've substituted butternut squash in this recipe.

Provided by KerfuffleUponWincle

Categories Onions

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups butternut squash (or pumpkin cut into about TWO-bite-size pieces)
3 beets (cleaned and cut into ONE-bite-size pieces)
1 medium onion (sliced into slivers)
2 garlic cloves (minced)
1 tablespoon fresh rosemary (minced)
salt and pepper
4 tablespoons butter (melted)

Steps:

Preheat oven to 400F degrees.
In a large bowl, toss together the butternut squash, beets, onion, garlic, rosemary, and melted butter. Place the mixture in a 13x9 Pyrex casserole dish and sprinkle with salt and pepper.
Roast in the oven for 35-40 minutes, or until the squash (or pumpkin) and the beets are tender.

Nutrition Facts : Calories 109.1, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.4, Sodium 89.7, Carbohydrate 10.1, Fiber 1.8, Sugar 3.8, Protein 1.2

ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNA

Roasted Butternut Squash, Rosemary, and Garlic Lasagna image

I think this recipe originally came from Gourmet, but I think you should make 1.5 times the sauce or else it's too dry.

Provided by Renee D

Categories < 4 Hours

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs butternut squash, quartered, seeded, peeled, and cut into 1/2 inch dice (about 9 1/2 cups)
3 tablespoons vegetable oil
4 cups milk
2 tablespoons dried rosemary, crumbled
1 tablespoon minced garlic
1/4 cup unsalted butter
4 tablespoons all-purpose flour
9 sheets dry no-boil lasagna noodles (7x3 1/2 inch)
5 ounces freshly grated parmesan cheese (about 1 1/3 cups)
1 cup heavy cream
1/2 teaspoon salt

Steps:

Preheat oven to 450°F and oil 2 large shallow baking pans.
In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.
While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.
In a large heavy saucepan cook garlic in butter over moderately low heat, stirring, until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
Reduce temperature to 375°F and butter a baking dish, 13 by 9 by 2 inches. Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagna sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make 1 more layer in same manner, beginning and ending with pasta.
In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream.
Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden.
Let lasagna stand 5 minutes. Garnish each serving with rosemary.

Nutrition Facts : Calories 597, Fat 42.3, SaturatedFat 22.8, Cholesterol 118.2, Sodium 660.8, Carbohydrate 41.2, Fiber 5.2, Sugar 5.3, Protein 18.2

ROASTED BUTTERNUT SQUASH SALAD WITH TANGERINE-ROSEMARY VINAIGRETTE

Roasted Butternut Squash Salad With Tangerine-Rosemary Vinaigrette image

Provided by Marcela Valladolid

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups)
4 tablespoons extra-virgin olive oil
3 teaspoons roughly chopped fresh rosemary
Salt and freshly ground pepper
4 tangerines
6 cups fresh spinach, loosely packed
1/4 cup dried cranberries

Steps:

Preheat the oven to 400 degrees F.
Toss the squash with 2 tablespoons olive oil on a baking sheet and spread in an even layer. Season with 2 teaspoons rosemary, and salt and pepper. Roast, stirring once halfway through, until the squash is just tender and golden, about 20 minutes. Remove from the oven and cool until just warm, about 15 minutes.
While the squash is roasting, peel 3 tangerines and slice them crosswise into 1/2-inch-thick rounds, removing any seeds. Juice the remaining tangerine and whisk the juice together with the remaining 2 tablespoons olive oil and remaining 1 teaspoon rosemary. Season the dressing with salt and pepper.
Combine the warm squash, the spinach, tangerine slices and cranberries with the dressing and toss gently to coat. Divide among salad plates.

ROASTED BUTTERNUT SQUASH WITH LIME AND ROSEMARY

Roasted Butternut Squash With Lime and Rosemary image

Make and share this Roasted Butternut Squash With Lime and Rosemary recipe from Food.com.

Provided by MarraMamba

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 -5 cups butternut squash, cubes
2 tablespoons butter
2 tablespoons good quality olive oil
1 tablespoon fresh squeezed lime juice
2 teaspoons finely minced fresh rosemary (or use frozen rosemary)
sea salt
fresh ground black pepper

Steps:

Preheat oven to 400°F; peel squash and cut into cubes about 1 inch square.
Put squash into plastic mixing bowl, add olive oil, lime juice, and minced rosemary and toss well so squash is all coated with oil.
Arrange squash on roasting pan in single layer. Dot with butter. Roast for 40-50 minutes, turning several times, or until squash is quite softened and getting browned on the edges.
Season with sea salt and fresh ground black pepper, and serve hot.

Nutrition Facts : Calories 175, Fat 12.7, SaturatedFat 4.6, Cholesterol 15.3, Sodium 56.6, Carbohydrate 16.8, Fiber 2.9, Sugar 3.1, Protein 1.5

ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE

Roasted Butternut Squash, Rosemary, and Garlic Lasagne image

Categories Cheese Dairy Garlic Herb Pasta Vegetable Bake Dinner Fall Winter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 main-course or 12 side-dish servings

Number Of Ingredients 12

Ingredients

3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 9 1/2 cups)
3 tablespoons vegetable oil
4 cups milk
2 tablespoons dried rosemary, crumbled
1 tablespoon minced garlic
1/2 stick (1/4 cup) unsalted butter
4 tablespoons all-purpose flour
nine 7- by 3 1/2-inch sheets dry no-boil lasagne pasta
1 1/3 cups freshly grated Parmesan (about 5 ounces)
1 cup heavy cream
1/2 teaspoon salt
Garnish: fresh rosemary sprigs

Steps:

Preheat oven to 450°F. and oil 2 large shallow baking pans.
In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.
While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.
In a large heavy saucepan cook garlic in butter over moderately low heat, stirring, until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
Reduce temperature to 375°F. and butter a baking dish, 13 by 9 by 2 inches.
Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagne sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make 1 more layer in same manner, beginning and ending with pasta.
In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes.
Garnish each serving with rosemary.

ROSEMARY-CINNAMON ROASTED BUTTERNUT SQUASH SOUP

Rosemary-Cinnamon Roasted Butternut Squash Soup image

If you have rosemary in your garden, you know just how fast it grows! Snip a half dozen sprigs to lay underneath cubed, seasoned butternut squash before roasting in your oven for an infusion of intense flavor in this sweet, yet savory soup.

Provided by LazyFoodieGirl

Categories Trusted Brands: Recipes and Tips Swanson®

Time 50m

Yield 6

Number Of Ingredients 8

Ingredients

1 ounce fresh rosemary sprigs
4 tablespoons butter, melted
1 (3 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
½ cup brown sugar, packed
2 teaspoons ground cinnamon
2 teaspoons salt
½ teaspoon black pepper
2 cups Swanson® Unsalted Chicken Broth

Steps:

Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper, and spread the rosemary sprigs on the baking sheet in a single layer.
Place squash cubes in a large bowl. Toss with melted butter until evenly coated. Add brown sugar, ground cinnamon, salt, and pepper and toss again to coat evenly. Arrange the squash cubes evenly over the rosemary sprigs on prepared baking sheet.
Roast in preheated oven until squash is tender, about 25 minutes.
Remove rosemary sprigs with tongs, and any stray pieces of rosemary.
Lift parchment paper and slide roasted squash pieces into 3-quart pot. Add Swanson® Unsalted Chicken Broth and bring to a boil. Remove pot from heat.
Using an immersion (or regular) blender, blend the squash mixture until smooth.

Nutrition Facts : Calories 253.2 calories, Carbohydrate 46.6 g, Cholesterol 20.4 mg, Fat 8.2 g, Fiber 5.7 g, Protein 3.2 g, SaturatedFat 5 g, Sodium 860.3 mg, Sugar 22.8 g

ROSEMARY ROASTED BUTTERNUT SQUASH

Rosemary Roasted Butternut Squash image

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.

Provided by Kristin Licavoli

Categories Side Dish Vegetables Squash

Time 1h5m

Yield 6

Number Of Ingredients 6

Ingredients

1 butternut squash, peeled and cubed
2 cloves garlic, minced
2 sprigs fresh rosemary, finely chopped
2 tablespoons olive oil, or more to taste
sea salt to taste
ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

Nutrition Facts : Calories 135.8 calories, Carbohydrate 24.8 g, Fat 4.7 g, Fiber 4.3 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 62.1 mg, Sugar 4.6 g

Tips:

Choose the right butternut squash: Look for a squash that is firm and heavy for its size, with a deep orange color. Avoid squash that has soft spots or blemishes.
Roast the squash at a high temperature: This will help to caramelize the natural sugars in the squash and give it a delicious roasted flavor. Aim for a temperature of 425 degrees Fahrenheit (220 degrees Celsius).
Use a variety of seasonings: Rosemary is a classic herb to pair with butternut squash, but you can also try other herbs such as thyme, sage, or marjoram. For a savory flavor, add a sprinkle of salt and pepper. For a sweeter flavor, add a drizzle of maple syrup or honey.
Roast the squash until it is tender: The squash should be soft enough to easily pierce with a fork. The roasting time will vary depending on the size of the squash, but it will typically take about 30-40 minutes.
Serve the squash immediately:Roasted butternut squash is best served hot out of the oven. You can serve it as a side dish or as a main course. It is also a great addition to salads, soups, and stews.

Conclusion:

Rosemary roasted butternut squash is a delicious and versatile dish that can be enjoyed by people of all ages. It is a healthy and nutritious way to add more vegetables to your diet. With its sweet and savory flavor, rosemary roasted butternut squash is sure to be a hit at your next meal.