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!
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.
The list of ingredients is so simple:
- butternut squash
- fresh rosemary
- olive oil
- salt & pepper
- sugar (omit for sugar-free)
See recipe card for quantities.
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.
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.
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.
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.
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.
- 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!
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