Roasted Rosemary Butternut Squash
Serves 4
Time 35 min
Make this simple autumn side dish with acorn squash instead of butternut squash, if desired. Parnsips make a delicious substitution for the carrots, too.
Special Diets:
Ingredients
- 1 medium butternut squash, peeled, seeded, and cut into 3/4 inch cubes
- 1 medium carrot, cut into 1/2 inch cubes
- 1 small yellow onion, chopped
- 1 1/2 tablespoon chopped fresh rosemary
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Method
Preheat the oven to 400°F.
In a medium bowl, toss squash, carrot, onion, rosemary, and olive oil together until evenly coated with oil and herbs.
Season with salt and pepper.
Spread 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 carbohydrates (3g dietary fiber, 3g sugar), 1g protein.
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.
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Ingredients
- 1 medium butternut squash, peeled, seeded, and cut into 3/4 inch cubes
- 1 medium carrot, cut into 1/2 inch cubes
- 1 small yellow onion, chopped
- 1 1/2 tablespoon chopped fresh rosemary
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper