Roasted Butternut Squash with Rosemary
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Roasted Butternut Squash with Rosemary



1 medium butternut squash (about 2 pounds)
1 tablespoons extra virgin olive oil
5-6 sprigs fresh rosemary
1/4 teaspoon garlic powder
1/4 teaspoon fresh black pepper
salt to taste

Preheat oven to 400 degrees.

Start by peeling and cutting you butternut squash into about 1 inch pieces. (See video showing how to peel & cut a butternut squash easily and quickly.)

Place butternut squash cubes in a medium bowl and drizzle with olive oil.

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.

Transfer squash to a baking sheet and bake for 45-50 minutes, turning halfway through.

Serve with your favorite source of protein and veggies, or top a salad with this amazing complex carb.


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