A simple fall side dish for roasted rosemary butternut squash. Just toss with onion and olive oil and roast to perfection with a subtle hint of rosemary for flavor.
Squash might be the hardest vegetable to chop. Do you agree? It seems like every time I use squash I’m slightly scared I’m going to lose a finger. While you can 100% use pre-cut squash (I’ve done this many times!) I figured I would share some tips and tricks to cutting butternut squash with confidence.
How to Prep Butternut Squash
Here are my best tips to prep for your rosemary butternut squash:
Prep: The key to cutting butternut squash is working with flat surfaces when you can… and using a sharp knife. A dull knife will be your nemesis with squash! Start by cutting off each end of the squash so you have a flat top and bottom to work with.
Peel: The flesh of butternut squash is too tough to eat so you’ll need to peel it. I like to set my squash up on one of the flat ends and carefully peel from top to bottom. I usually go about half way down and then flip for the other half.
Cut in half: Next you’ll want to cut your squash in half lengthwise. This is probably my least favorite part but don’t worry, you can do it! If there is a slightly flatter side thanks to your peeling, have that side rest on the cutting board. Wedge your knife in and cut in half.
Remove seeds: Use a spoon to scoop out the seeds and stringy pieces. You can roast these like pumpkin seeds or toss.
Cut into cubes: Set your squash halves cut side (flat side) down on the cutting board. Start by cutting half-moon strips crosswise and then cut the strips into cubes.
Ingredients for Rosemary Butternut Squash
- Butternut squash – the star of the show. Follow instructions above for chopping or purchase pre-chopped.
- Red onion – the combo of butternut squash and onion can’t be beat.
- Olive oil – to coat the squash and ensure it gets a nice crisp.
- Rosemary – the ultimate fall flavor combo!
- Sea salt + Pepper – to taste
How to Make Rosemary Butternut Squash
STEP 1: Combine the squash and onions in a large bowl. Add olive oil and toss to combine. Sprinkle in rosemary and toss again.
STEP 2: Spread squash mixture evenly on a baking sheet lined with parchment paper or a silicone mat. Roast at 400ºF for 20 minutes. Remove from the oven, flip and then roast for an additional 20 minutes.
STEP 3: Remove rosemary butternut squash from the oven and let cool slightly before serving.Print
Rosemary Butternut Squash
A simple fall side dish for roasted butternut squash with rosemary. Just toss with onion and olive oil and roast to perfection with a subtle hint of rosemary for flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Category: Side
- Method: Roast
- 2 lbs butternut squash, peeled, seeded and chopped
- 1/2 large red onion, sliced
- 2 tbsp olive oil
- 2 tbsp fresh rosemary, chopped
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- Preheat oven to 400 degrees F.
- In a large bowl combine butternut squash and onions.
- Add olive oil and toss with hands.
- Sprinkle with rosemary and give one more toss.
- On a baking sheet lined with parchment paper or a silicone-mat spread out butternut squash mix.
- Sprinkle with sea salt and pepper
- Roast for 20 mins. Remove from oven and flip.
- Roast for another 20 mins.
- Roast for an additional 5 mins if you like it crisp.
- Remove from oven and let cool slightly before serving.
Keywords: Roasted butternut squash, roasted squash, rosemary butternut squash
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