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.

Kristin Licavoli
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.

  • Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

136 calories; 4.7 g total fat; 0 mg cholesterol; 62 mg sodium. 24.8 g carbohydrates; 2.2 g protein; Full Nutrition

Reviews (97)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/12/2013
despite swearing like a sailor while i was peeling the squash, i really loved this! I followed the recipe and it was great---thank you! Read More
(56)

Most helpful critical review

Rating: 3 stars
02/12/2016
Wow. So surprised I didn't like this recipe. Actually only one person did and we threw it out after dinner. I thought I'd love it because it is very similar to a recipe that was on this site several years ago and everyone would fight over the last bit in the pan. Only change I made was to add freshly chopped parsley instead of the Rosemary shredded Romano halfway through cooking and a little garlic Parmesan herb panko. We should have loved it but I think I figured out the problem. The dish was a bit bitter and I read a few others had this problem too. I read about garlic and found out that when garlic is overlooked it can turn bitter. This recipe is cooked rather high and long. I think if I try this again I will stir in the garlic halfway through the cooking. I have only experienced this once before and that was in a recipe for garlicky roasted cauliflower on this site- it was the consensus of most reviewers there that the garlic needed to be added halfway through cooking too. Most other recipes I make that include garlic are not usually cooked at this high of a heat. Also worth noting is that garlic gets its flavor from diallyl disulfide which is a natural oil that turns bitter when exposed to air why it is important to cook it soon after mincing choosing low slow heat. It is important when cooking garlic with other vegetables (on the stove or in the oven) to add it after they have already become soft because not only does it become bitter but can burn easily. Read More
(15)
136 Ratings
  • 5 star values: 97
  • 4 star values: 30
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/12/2013
despite swearing like a sailor while i was peeling the squash, i really loved this! I followed the recipe and it was great---thank you! Read More
(56)
Rating: 5 stars
01/12/2013
despite swearing like a sailor while i was peeling the squash, i really loved this! I followed the recipe and it was great---thank you! Read More
(56)
Rating: 5 stars
12/01/2012
Had this with our lunch today – delicious, as I suspected. I only had dried rosemary on hand, which I ground into a powder in a mortar before adding; that distributed the flavor evenly throughout the dish. Everything was spread out in one layer on a baking sheet, so it was ready in just half an hour. The edges of the squash cubes caramelize slightly, which really brings out the sweetness in this otherwise savory, earthy dish. Read More
(42)
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Rating: 5 stars
12/16/2012
I think this recipe was very good. I cooked it along with my roasted chicken on a side dish and it was ready in about 35 mins Will make it again. Read More
(33)
Rating: 5 stars
02/20/2013
Used cubed fresh butternut squash I purchased at the store. This was an excellent recipe to use. We loved it. I looked at other recipes so the second time I made it and saw that an addition of an onion also brings out the flavor. I added a chopped onion the second time I made it and the flavor is delightful. The onions and garlic caramelize and make the roasted butternut squash flavor even better. I followed the recipe exactly with the exception of dried instead of fresh rosemary. The second time I made it I did use about triple the amount of butternut squash so I had to cook it for close to 1-1/2 hrs. at 400 degrees. Read More
(19)
Rating: 3 stars
02/12/2016
Wow. So surprised I didn't like this recipe. Actually only one person did and we threw it out after dinner. I thought I'd love it because it is very similar to a recipe that was on this site several years ago and everyone would fight over the last bit in the pan. Only change I made was to add freshly chopped parsley instead of the Rosemary shredded Romano halfway through cooking and a little garlic Parmesan herb panko. We should have loved it but I think I figured out the problem. The dish was a bit bitter and I read a few others had this problem too. I read about garlic and found out that when garlic is overlooked it can turn bitter. This recipe is cooked rather high and long. I think if I try this again I will stir in the garlic halfway through the cooking. I have only experienced this once before and that was in a recipe for garlicky roasted cauliflower on this site- it was the consensus of most reviewers there that the garlic needed to be added halfway through cooking too. Most other recipes I make that include garlic are not usually cooked at this high of a heat. Also worth noting is that garlic gets its flavor from diallyl disulfide which is a natural oil that turns bitter when exposed to air why it is important to cook it soon after mincing choosing low slow heat. It is important when cooking garlic with other vegetables (on the stove or in the oven) to add it after they have already become soft because not only does it become bitter but can burn easily. Read More
(15)
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Rating: 5 stars
08/06/2013
Easy and excellent flavor. After peeling the squash I microwaved it whole for a few minutes to make it easier to cut into cubes. Also used dried rosemary and flavor was excellent. This recipe will be used often. Read More
(14)
Rating: 5 stars
01/14/2013
My husband and I absolutely loved this recipe! I bought the butternut squash cubes at Costco and used dried chopped rosemary and the minced garlic from a jar and roasted it all at 425 and it only took about 25 minutes. Delicious and easy!! Read More
(9)
Rating: 4 stars
06/16/2014
Good. A little bitter. Read More
(4)
Rating: 5 stars
06/04/2014
Make sure not to cut the squash too small or it could burn it. Delicious though!:) Use organic fresh rosemary. It does make a difference! Read More
(4)