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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.
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
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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.

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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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.