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Rosemary Roasted Butternut Squash
Rosemary Roasted Butternut Squash pairs sweet, tender cubes of squash with aromatic rosemary and garlic, roasted until the edges are deeply caramelized. The result is a fragrant, savory-sweet side with crispy bits and a plush interior, perfect for fall dinners or holiday spreads. It’s a simple, flavorful dish that lets the squash shine.
- Prep20 mins
- Cook45 mins
- Serves6
- DifficultyEasy
- 1
Preheat the oven to 400 degrees F (200 degrees C).
- 2
Combine the butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper in a large bowl and toss until evenly coated. Spread the mixture in a large baking dish.
- 3
Bake in the preheated oven until the squash is caramelized and golden brown, 45 to 50 minutes.
- Calories 129.86 kcal Moderate
- Protein 2.26 g Low Source
- Carbs 23.92 g Moderate
- Total Fat 4.49 g Moderate
- Saturated Fat 0.66 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 8.17 mg Low Source
- Fiber 4.24 g Moderate
- Sugar 4.4 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 99.59 mg Low Source
- Iron 1.48 mg Low Source
- Potassium 711.79 mg Moderate
- Vitamin A 1066.22 mcg_rae Good Source
- Vitamin C 42.24 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄