Roasted Rosemary Butternut Squash

By Yasmin H – North Vancouver, BC
 Roasted  Rosemary Butternut Squash
  • Prep Time: 10
  • Total Time: 50
  • Servings: 4-6

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About this Recipe

This is so simple, easy and delicious. It makes for a perfect sidekick to chicken.


1 Butternut squash- washed,dried,chopped, seeded
4 sprigs of fresh Rosemary
1 tbsp extra virgin olive oil
1 tbsp butter-cut into small pieces
1 tsp salt


Preheat oven to 400 degrees F. Wash, dry and chop the squash into small-medium pieces. Take out all seeds. Chop fresh rosemary into 1-2 inch size pieces. In a medium bowl, add chopped squash, chopped rosemary, olive oil and salt. Toss to coat. Arrange butternut squash on a baking sheet. Dab the butter pieces on top of squash pieces. Roast in preheated oven until squash is tender and golden in color, approx 40 minutes.

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