Indulge in the deliciousness of this rosemary roasted butternut squash recipe. The combination of the sweet and tender butternut squash with the aromatic rosemary will leave your taste buds begging for more. With just a few simple ingredients and minimal preparation time, this recipe is perfect for a quick weeknight side dish or a festive holiday gathering. Roasting brings out the natural sweetness of the squash, and the rosemary adds a savory and earthy flavor. Add this delightful dish to your menu and impress your friends and family with your culinary skills.
Ingredients
- Butternut squash (1 medium-sized)
- Olive oil (2 tablespoons)
- Fresh rosemary sprigs (3-4)
- Sea salt (1 teaspoon)
- Ground black pepper (1/2 teaspoon)
- Garlic powder (1/2 teaspoon)
Directions
- Preheat your oven to 425°F (220°C).
- Peel the butternut squash using a vegetable peeler. Cut the squash in half lengthwise and scoop out the seeds with a spoon. Cut the squash into 1-inch cubes.
- Place the cubed squash in a large mixing bowl.
- Strip the leaves from the rosemary sprigs and add them to the bowl with the squash.
- Drizzle olive oil over the squash and rosemary. Sprinkle sea salt, ground black pepper, and garlic powder over the mixture.
- Toss the squash to evenly coat it with the seasoning and oil.
- Transfer the seasoned squash to a baking sheet and spread it out in a single layer.
- Roast the squash in the preheated oven for 35-40 minutes, or until it is tender and golden brown. Stir the squash once or twice during cooking to ensure even roasting.
- Remove the roasted butternut squash from the oven and serve it hot as a delicious side dish with your favorite main course.
