Rosemary Butternut Squash

I absolutely love butternut squash. Pairing it with one of my favorite fresh herbs, like rosemary, makes this a go-to side dish for many meals. Encased by a slightly crisp outside, this soft, buttery squash just melts in your mouth. Prepare this to go alongside lemon garlic chicken, a juicy steak or even toss some in a salad, this is sure to be a winner!

Rosemary Butternut Squash

Prep Time: 10 mins
Cook Time: 45 mins
Servings: 4


  • 1 Butternut Squash, peeled and cubed (about 4-5 cups)
  • 2 tablespoons Olive Oil
  • 4 Cloves Garlic, chopped (about 1 tablespoon)
  • 2 tablespoons Rosemary, chopped
  • 1 teaspoon Sea Salt, to taste
  • 1/2 teaspoon Pepper, to taste


  1. Heat oven to 400°.
  2. Place cubed squash on a rimmed baking sheet.
  3. Drizzle olive oil over the squash. Depending on the size of your squash you may need to add more oil to lightly coat it.
  4. Add garlic, rosemary, salt, and pepper. Mix until well coated.
  5. Bake in preheated oven 40 to 50 minutes or until squash is soft and the edges are turning golden brown. Stir several times.

Additional Info

Try other herbs and spices, such as, thyme, sage, smoked paprika, tarragon, or add a dash of fresh lemon juice. If you want something a little more sweet, try maple syrup or brown sugar and cinnamon. Butternut squash is such a versatile vegetable.

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