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Roasted Butternut Squash with fresh rosemary bits.

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 minutes
Cook Time 50 minutes
Servings 4 servings
Calories 182kcal
Author Heather


  • 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


  • 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.


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. 


Calories: 182kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 590mg | Potassium: 688mg | Fiber: 4g | Sugar: 4g | Vitamin A: 20222IU | Vitamin C: 40mg | Calcium: 97mg | Iron: 2mg