Roasted Rosemary Butternut Squash

A simple fall side dish for roasted butternut squash with rosemary. Just toss with onion and olive oil and roast to perfection with a subtle hint of rosemary for flavor.

Squash might be the hardest vegetable to chop. Do you agree? It seems like every time I use squash I’m slightly scared I’m going to lose a finger. While you can 100% use pre-cut squash (I’ve done this many times!) I figured I would share some tips and tricks to cutting butternut squash with confidence. 

How to Prep Butternut Squash

Prep: The key to cutting butternut squash is working with flat surfaces when you can… and using a sharp knife. A dull knife will be your nemesis with squash! Start by cutting off each end of the squash so you have a flat top and bottom to work with. 

Peel: The flesh of butternut squash is too tough to eat so you’ll need to peel it. I like to set my squash up on one of the flat ends and carefully peel from top to bottom. I usually go about half way down and then flip for the other half. 

Cut in half: Next you’ll want to cut your squash in half lengthwise. This is probably my least favorite part but don’t worry, you can do it! If there is a slightly flatter side thanks to your peeling, have that side rest on the cutting board. Wedge your knife in and cut in half. 

Remove seeds: Use a spoon to scoop out the seeds and stringy pieces. You can roast these like pumpkin seeds or toss. 

Cut into cubes: Set your squash halves cut side (flat side) down on the cutting board. Start by cutting half-moon strips crosswise and then cut the strips into cubes.

Ingredients Needed for Roasted Butternut Squash 

• Butternut squash
• Red onion
• Olive oil
• Rosemary
• Sea salt + Pepper

How to Make Roasted Butternut Squash with Rosemary

STEP 1: Combine the squash and onions in a large bowl. Add olive oil and toss to combine. Sprinkle in rosemary and toss again.

STEP 2: Spread squash mixture evenly on a baking sheet lined with parchment paper or a silicone mat.  Roast at 400ºF for 20 minutes. Remove from the oven, flip and then roast for an additional 20 minutes. 

STEP 3: Remove from the oven and let cool slightly before serving. 

Roasted Butternut Squash with Rosemary

A simple fall side dish for roasted butternut squash with rosemary. Just toss with onion and olive oil and roast to perfection with a subtle hint of rosemary for flavor.

• Author: Davida Lederle
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4-6 servings 1x
• Category: Side
• Method: Roast

Scale 1x2x3x

Ingredients

• 2 lbs butternut squash, peeled, seeded and chopped
• 1/2 large red onion, sliced
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 1/2 tsp sea salt
• 1/4 tsp black pepper

1. Preheat oven to 400 degrees F.
2. In a large bowl combine butternut squash and onions.
3. Add olive oil and toss with hands.
4. Sprinkle with rosemary and give one more toss.
5. On a baking sheet lined with parchment paper or a silicone-mat spread out butternut squash mix.
6. Sprinkle with sea salt and pepper
7. Roast for 20 mins. Remove from oven and flip.
8. Roast for another 20 mins.
9. Roast for an additional 5 mins if you like it crisp.
10. Remove from oven and let cool slightly before serving.

Keywords: Roasted butternut squash, roasted squash, rosemary butternut squash

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