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–+ servings
roasted whole butternut squash
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Roasted Butternut Squash

The garlic and rosemary make this roasted whole butternut squash! This is a really easy recipe and tastes delicious.
Course Sides
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2 servings
Calories 242kcal

Ingredients

  • 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

Instructions

  • Preheat oven to 400F.
    Preheating the oven
  • Cut into halves lengthwise with a knife. Scoop out the seeds using a spoon.
    Butternut squash cut in half on a baking sheet
  • 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.
    Squash with butter, rosemary, and garlic on top
  • Bake for 45 minutes, or until fork tender. Scoop out of the skin and serve.

Nutrition

Serving: 1squash | Calories: 242kcal | Carbohydrates: 45g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 80mg | Potassium: 1337mg | Fiber: 8g | Sugar: 8g | Vitamin A: 40069IU | Vitamin C: 80mg | Calcium: 197mg | Iron: 3mg