ROSEMARY ROASTED BUTTERNUT SQUASH
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
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
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Nancy Bishton
[email protected]Thank you for sharing this recipe. I'm always looking for new ways to cook butternut squash.
Ely Young
[email protected]I can't wait to try this recipe. It looks so delicious.
Jamarion Ransom
[email protected]This dish is a must-try for butternut squash lovers.
Prince Khetraj
[email protected]I highly recommend this recipe. It's a great way to enjoy butternut squash.
Faystar Media
[email protected]This is a great recipe for beginners. It's easy to follow and the results are always delicious.
Marcilee Louis
[email protected]I made this dish for my family and they loved it. Even my picky kids ate it all up.
Ian Lindamood jr
[email protected]This is a healthy and delicious dish that is perfect for a fall dinner.
Michelle Onley
[email protected]I've tried this recipe with other types of squash, such as acorn squash and kabocha squash, and it works just as well.
Rj Hasib
[email protected]This dish is also great for meal prep. You can roast the squash ahead of time and then reheat it when you're ready to serve.
Lx Armaan
[email protected]I like to serve this dish with a dollop of sour cream or Greek yogurt. It adds a nice creamy touch.
Keegan Malan
[email protected]I've made this dish with both fresh and dried rosemary and both work well. If you're using fresh rosemary, just chop it up finely before adding it to the squash.
zoe harper
[email protected]This recipe is a great way to use up leftover butternut squash. I usually roast a whole squash and then use the leftovers to make this dish.
La Rue Drummond
[email protected]I love the combination of flavors in this dish. The sweetness of the squash, the earthiness of the rosemary, and the slight bitterness of the balsamic vinegar all come together perfectly.
Sameer Ziberi
[email protected]This dish is so easy to make and it's always a crowd-pleaser. I've made it for potlucks, Thanksgiving dinner, and even just a weeknight meal.
Rebaone Ranjalla
[email protected]I followed the recipe exactly and the squash turned out perfect. It was tender on the inside and slightly crispy on the outside.
Peter Mattiace
[email protected]I'm not usually a fan of butternut squash, but this recipe changed my mind. The roasting process brings out the sweetness of the squash and the rosemary adds a nice touch of flavor.
Fahad meo
[email protected]This is one of my favorite ways to cook butternut squash. It's so easy to make and always turns out delicious.
Fasil Baloch
[email protected]I made this dish last night and it was a hit! The squash was so tender and flavorful, and the rosemary really made it special.
Delilah Rosenblatt Garcia
[email protected]Roasted butternut squash with rosemary is a delightful dish that is perfect for fall. The squash is roasted until tender and slightly caramelized, and the rosemary adds a lovely fragrant flavor.