As you may remember from last year, I am bit obsessed with butternut squash! One of my favorite fall foods is Butternut Squash Soup. I literally eat it like everyday for the entire fall season.
But another one of may favorite fall side dishes during the cooler months is this Roasted Rosemary Butternut Squash. I know a lot of people really like sweeter butternut squash with maple syrup and cinnamon and things like that, but I LOVE a more savory side dish like this, so I thought I would share it with all of you! 🙂
This was my very butternut squash of the season! I got a nice little yellowish-orange beauty in my most recent CSA box and was inspired to share this recipe. Nik and I also have a GIANT, big rosemary bush on our balcony, and with the cooler weather coming in, it’s one of our only herbs still alive out there.
This recipe is really pretty simple and great for when you still have to prepare your protein for dinner. Or you can meal prep it ahead of time, and I like to reheat it in the oven to get the squash even more caramelized…Mmmmm!
The hardest part about this recipe is cutting your squash — of course you could always by it pre-cut for a little extra $$ at Whole Foods or Trader Joes. (It’s usually bagged in the produce section.) But if you’re like me and like to shop on a budget, you can just peel and cut you own.
If you have never peeled a butternut squash before this video is really helpful and may help you on your first endeavor! 😉
After that, just toss with your herbs and spices, and some good olive oil. Bake ’em up until they are nice and golden grown, and enjoy topped on a salad with chicken or as a side dish…or really however you would like! 🙂
- 1 medium butternut squash (about 2 pounds)
- 1 tablespoons extra virgin olive oil
- 5–6 sprigs fresh rosemary
- 1/4 teaspoon garlic powder
- 1/4 teaspoon fresh black pepper
- salt to taste
- Preheat oven to 400 degrees.
- Start by peeling and cutting you butternut squash into about 1 inch pieces. (Here’s a video to show you how to peel a butternut squash.)
- Place butternut squash cubes in a medium bowl and drizzle with olive oil.
- Coarsely chop rosemary and sprinkle over the squash. Season with pepper and salt to taste, and gently toss the squash to evenly coat with oil and herbs.
- Transfer squash to a baking sheet and bake for 45-50 minutes, turning halfway through.
- Serve with your favorite source of protein and veggies, or top a salad with this amazing complex carb.
What’s your favorite autumn side dish?