Rosemary Butternut Squash

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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.


  • 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


  1. Preheat oven to 400 degrees F.
  2. In a large bowl combine butternut squash and onions.
  3. Add olive oil and toss with hands.
  4. Sprinkle with rosemary and give one more toss.
  5. On a baking sheet lined with parchment paper or a silicone-mat spread out butternut squash mix.
  6. Sprinkle with sea salt and pepper
  7. Roast for 20 mins. Remove from oven and flip.
  8. Roast for another 20 mins.
  9. Roast for an additional 5 mins if you like it crisp.
  10. Remove from oven and let cool slightly before serving.

Keywords: Roasted butternut squash, roasted squash, rosemary butternut squash


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