The garlic and rosemary make this whole roasted butternut squash recipe! Perfect for a weeknight dinner or even a side for a holiday.
Hey there, squash enthusiasts! Are you tired of cubing and peeling butternut squash? I’ve got you covered. I’m going to share a game-changing way to enjoy this autumnal favorite – whole roasted butternut squash!
Yes, you read that right.
I mean you will have to cut the gourd in half, but this method will save you precious time and effort versus cubing. It will also deliver an equally delicious and stunning centerpiece for your dinner table.
Not only does it look impressive, but roasting the squash whole also locks in all the flavors and nutrients, making it a reasonably healthy and tasty choice.
I’m going to be honest, I didn’t like butternut squash until I was an adult. I didn’t appreciate the entire cucurbits family of veggies until adulthood.
I’m guessing I’m not the only one.
Have you ever had a food that made you gag at first, but eventually you ended up loving it?
Squash was that for me. Obviously I gave it a try again and ended up loving it, and that brings us to this roasted butternut squash recipe with rosemary.
It’s really tasty. And perfect for a side item for a weeknight dinner, or for holidays like Thanksgiving or Christmas.
Really anytime during the fall is a great time for squash, especially when it involves butter, garlic, and a healthy dash of rosemary.
Learn how to make this easy recipe below. Also remember that one squash serves two people, so double or triple it (or more) as need be.
- 1 butternut squash, cut into halves, lengthwise with the seeds scooped out
- 1 tablespoon of finely chopped rosemary
- 1 fat clove of garlic, thinly sliced
- Olive oil to drizzle on the butternut squash
- 1 tablespoon of cold butter, cut into small pieces
- Salt and freshly cracked black pepper to taste
Tips and Thoughts for This Recipe
- When selecting a butternut squash, look for one with a firm, matte skin without any soft spots or blemishes. It should feel heavy for its size, indicating that it’s full of moisture and flavor.
- You can also place the squash on a baking sheet lined with parchment paper or aluminum foil if you like.
- If you’d like your squash a little sweeter, you can use maple syrup on top along with cinnamon instead of garlic and rosemary. Don’t be afraid to play with seasonings.
- To test if it’s done, insert a knife or fork into the thickest part of the squash – it should slide in easily with little resistance. That is what we call “fork tender.”
- Size matters! The actual roasting time can be an hour or more depending on how thick the squash is as well as your oven. Just keep that in mind.
Get the printable card for this recipe below! Then let me know what you think in the comments.
- 1 butternut squash
- 1 T rosemary, finely chopped
- 1 clove garlic, thinly sliced
- 1 T butter, cold and cut into small pieces
- 1 tsp olive oil
- 1 pinch salt and freshly ground black pepper to taste
- Preheat oven to 400F.
- Cut into halves lengthwise with a knife. Scoop out the seeds using a spoon.
- Place the halved butternut squash on a cookie sheet lightly greased with oil. Drizzle the olive oil over the squash, then put dabs of butter on both halves.
- Season with salt and freshly cracked pepper. Sprinkle on the chopped rosemary and arrange the thinly sliced garlic randomly.
- Bake for 45 minutes, or until fork tender. Scoop out of the skin and serve.
Serving Size:1 squash
Amount Per Serving: Calories: 120Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 88mgCarbohydrates: 12gFiber: 4gSugar: 2gProtein: 1g
If you like this recipe, try this pomegranate and pistachio wild rice pilaf as well. It’s perfect for the holidays too! I’d also love for you to check out the following recipes: