Roasted Butternut Squash

Roasted Butternut Squash with rosemary is a healthy, tasty and easy recipe that is special enough for holiday celebrations and yet simple enough for weekday dinners. Use this as a base for soups and salads or enjoy as a delicious side dish.

Course Side Dish

Cuisine American

Keyword Baked Butternut Squash, Roasted Butternut Squash

Prep Time 10

Cook Time 50

Servings servings

Calories 182kcal

Author Heather

Ingredients

1 medium butternut squash *approximately 2- 2 1/2 pounds peeled, deseed and cubed
3 tablespoons olive oil
3 tablespoons fresh chopped rosemary *See Note #1 Below
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon smoked paprika

Instructions

Preheat oven to 400℉.
Peel, deseed and cube butternut squash into 3/4 of an inch pieces. Add to a large mixing bowl.
Chop fresh rosemary and add to cubed squash along with remaining ingredients. Stir well.
Line a sided cookie sheet with foil. Transfer squash onto cookie sheet in a single layer.
Bake for 40-50 minutes making sure to stir halfway. The squash will be done when it is fork tender and golden brown on the edges.

Notes

Recipe Notes

Note #1- I used 1 Living Rosemary container that equaled 3 tablespoons when chopped.

Note #2- See above in post for helpful tips and resources with roasting butternut squash.

Nutrition