Rosemary Roasted Butternut Squash

Rosemary Roasted Butternut Squash
  • 1 butternut squash, peeled and cubed
  • 2 cloves garlic, minced
  • 2 sprigs fresh rosemary, finely chopped
  • 2 tablespoons olive oil, or more to taste
  • sea salt to taste
  • ground black pepper to taste


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
  3. Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

03/09/2017
Rosemary Roasted Butternut Squash, recipe PT15M PT1H 5 455 calories

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