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Roasted Rosemary Butternut Squash

  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds)
  • 1 tablespoons extra virgin olive oil
  • 56 sprigs fresh rosemary
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon fresh black pepper
  • salt to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. 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.)
  3. Place butternut squash cubes in a medium bowl and drizzle with olive oil.
  4. 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.
  5. Transfer squash to a baking sheet and bake for 45-50 minutes, turning halfway through.
  6. Serve with your favorite source of protein and veggies, or top a salad with this amazing complex carb.