Rosemary Roasted Butternut Squash

Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken.

Original recipe makes 6 servings

Ingredients

1 butternut squash, peeled and cubed
2 cloves garlic, minced
2 sprigs fresh rosemary, finely chopped
2 tablespoons olive oil, or more to taste
sea salt to taste
ground black pepper to taste

  • PREP

    20 mins

  • COOK

    45 mins

  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
  3. Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

Nutrition

Calories: 136 kcal
Carbohydrates: 24.8 g
Cholesterol: 0 mg
Fat: 4.7 g
Fiber: 4.3 g
Protein: 2.2 g
Sodium: 62 mg

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