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    Home » Recipes for People

    Roasted Rosemary Butternut Squash

    December 31, 2022 by Yappy Kitchen Leave a Comment

    Guys! Gals! This roasted rosemary butternut squash is the ultimate "fancy" side dish! It comes together on a sheet pan and gets popped in the oven. And look at how gorgeous!

    roasted diced butternut squash with shallots and rosemary

    Doug cut this recipe out of a magazine years and years ago. He tweaked it a tiny bit, and we declared it a keeper right away. He's been making it ever since.

    The reason why we love it so much is that it's a perfect balance of savory and sweet. When the sugars in the savory shallots and sweet squash chunks begin to caramelize... yeah, baby! That's delicious perfection right there.

    And just look how pretty. This dish pairs well with any protein and brightens up every plate. We especially love it with crispy chicken fingers. But it's hearty enough to stand on its own. I mean, you could totally make a meal out of just this and a piece of crusty bread. Love love love.

    Jump to:
    • Ingredients
    • Instructions
    • Equipment
    • Storage
    • Top tip
    • Roasted Rosemary Butternut Squash
    • Comments

    Ingredients

    The list of ingredients is so simple:

    • butternut squash
    • shallot
    • fresh rosemary
    • olive oil
    • salt & pepper
    • sugar (omit for sugar-free)

    See recipe card for quantities.

    Instructions

    So here we have a shot of our sheet pan right before it goes in the oven.

    Did you happen to notice the photo bomber? Haha! That's Cassie. She's always on the alert for falling nibbles.

    diced raw butternut squash with shallots and rosemary on sheet pan

    We keep it easy by putting the chopped veggies and herbs right on the sheet pan. Drizzle on the oil, and sprinkle on the seasoning. Toss together and bake.

    Equipment

    My favorite knife for almost all things is the Mercer Culinary Santoku chef's knife. It's especially great for this recipe!

    Make sure to get this little, inexpensive knife sharpener, too. A few pulls through the fine side before each use will keep your knife nice and sharp.

    Here we used an old stoneware pan, but metal baking pans work well, too. We recommend these USA Pan half sheet pans - just be sure to use a silicone spatula on them!

    Storage

    Roasted rosemary butternut squash will store in the refrigerator in a sealed container for up to seven days.

    I wouldn't freeze this recipe, though, as the freeze-thaw process would change the texture of the squash a bit.

    Top tip

    Bring out the best flavor by roasting until the shallots and butternut squash start to caramelize. You can see in my photo how the edges are just starting to brown a little. That equals YUM!

    Keep the squash chunks on the small side. If you cut them larger, it is going to take longer to roast all the way through and get that nice caramelization on the outside.

    roasted diced butternut squash with shallots and rosemary

    Roasted Rosemary Butternut Squash

    5 from 1 vote
    Print Pin Rate
    Servings: 4
    Calories: 145kcal

    Ingredients

    • 1 butternut squash (about 3 pounds) about 3-4 cups diced
    • 4 shallots ½" dice
    • 2 tablespoons extra virgin olive oil
    • 1 teaspoon fresh rosemary chopped fine
    • 1 teaspoon fine sea salt
    • ½ teaspoon black pepper
    • ½ teaspoon sugar omit for sugar-free

    Instructions

    • Preheat oven to 450 degrees F.
    • Peel, seed, and cut butternut squash into ½" dice. Try to keep pieces evenly sized for the best result.
      I prefer to peel with a sharp vegetable peeler, then cut in half and seed with a spoon.
      You can also cut off the ends and cut the squash in two pieces where the shaft meets the bulbous part. Then stand each piece on your cutting board and cut the peel off with a sharp chef's knife.
    • Place squash and shallots on baking pan. Drizzle with olive oil and sprinkle with remaining ingredients. Stir or toss by hand to coat evenly.
    • Place in oven and roast for 20 minutes. Stir.
    • Roast for an additional 15 minutes or until squash is tender and edges begin to brown and caramelize.
    • Taste and sprinkle with additional salt and pepper, if desired, before serving.
      Enjoy!

    Nutrition

    Calories: 145kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 590mg | Potassium: 580mg | Fiber: 4g | Sugar: 6g | Vitamin A: 14885IU | Vitamin C: 31mg | Calcium: 78mg | Iron: 1mg

    Equipment

    Mercer Culinary Green Santoku Knife, 7 in
    Mercer Culinary Green Santoku Knife, 7 in
    Saf-T-Grip Green Cutting Board, 18x12
    Saf-T-Grip Green Cutting Board, 18x12
    OXO Nylon Spatula/Turner
    OXO Nylon Spatula/Turner
    USA Pan Half Sheet Pan, 17x12x1
    USA Pan Half Sheet Pan, 17x12x1

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    Hi, I'm Kim! I was a personal chef and custom caterer for many years. I retired from being a business owner, but I still love to make food for people and dogs. Here I can share the best recipes with you, and we can yap about stuff.

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