Roasted Rosemary Butternut Squash

Roasted Rosemary Butternut Squash

Serves 4

Make this simple autumn side dish with acorn squash instead of butternut squash, if desired. Parnsips make a delicious substitution for the carrots, too.

  • 1 medium butternut squash, peeled, seeded, and cut into 3/4 inch cubes
  • 1 medium carrot, peeled and cut into 1/2 inch cubes
  • 1 small onion, peeled and chopped
  • 1 1/2 tablespoons fresh rosemary, chopped
  • 2 tablespoons extra virgin olive oil
  • Sea salt, to taste
  • Ground pepper, to taste
You must be signed in to use shopping lists. Sign in or create account

Preheat oven to 400°F. In a medium bowl, toss butternut squash, carrot, onion, rosemary, and olive oil together until evenly coated with oil and herbs. Season with salt and pepper. Place evenly on a non-stick baking sheet and roast until tender, about 1/2 hour.

Nutritional Info: 
Per Serving:110 calories (60 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 310mg sodium, 13g carbohydrate (3g dietary fiber, 3g sugar), 1g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion