Roasted Butternut Squash with Rosemary
Sweet, caramelized butternut squash roasted with fresh rosemary until tender and golden. A simple, elegant side dish that pairs with almost anything.
- Total time
- 40 min
- Servings
- 4
- Calories
- 120
- Protein
- 2g
Ingredients
- 1 medium butternut squash
- 2 tbsp fresh rosemary
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
- 3
In a large bowl, toss the squash cubes with 2 tbsp olive oil, 2 tbsp chopped fresh rosemary, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
- 4
Spread the squash in a single layer on the prepared baking sheet, ensuring pieces are not crowded.
- 5
Roast for 25-30 minutes, flipping halfway, until the squash is fork-tender and edges are caramelized and golden brown.
- 6
Serve hot, garnished with extra rosemary if desired.
Tools you’ll need
- baking sheet
- parchment paper
- chef's knife
- cutting board
- large bowl
- spatula
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