Roasted Butternut Squash with Rosemary
Wholefully
Updated Dec 3, 2024
This simple recipe for roasted butternut squash is just the beginning of your squash obsession.
More About This Recipe
- There are many varieties of squash. Acorn squashes are shaped like their namesake the acorn, can be green or orange and when cut in half make the perfect vehicle for tasty fillings. The spaghetti squash is oval in shape, mild in flavor and when cooked its stringy insides mimic noodles. Lastly, the butternut squash in this recipe is a bell-shaped, winter squash that grows on a vine. It has a creamy but very dense center so make sure to cut the squash into even, bite-size, cubes to ensure it cooks through and you are not left with undercooked chunks of squash. See our other tasty recipes for these squashes and more.
Roasted Butternut Squash with Rosemary
- Prep Time 5 min
- Total 25 min
- Servings 4
- Ingredients 5
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 sprig fresh rosemary, stem removed and leaves minced
- 1 large butternut squash (about 2 pounds), peeled, seeded, scraped clean and cut into bite-size chunks
- Salt and pepper, to taste
Instructions
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Step1Preheat oven to 425°F. Line a baking sheet with a silicone baking mat or spray the baking sheet liberally with cooking spray. Set aside.
-
Step2Combine the olive oil, garlic and rosemary in a medium-size mixing bowl. Add in the butternut squash and season with salt and pepper to taste. Toss to coat.
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Step3Place in single layer on prepared baking sheet. Roast for 15-20 minutes, stirring once during cooking time. The squash is ready when it is fork tender and caramelized.
Nutrition
Nutrition Facts are not available for this recipe
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