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Roasted Butternut Squash with Rosemary

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  • Prep 5 min
  • Total 25 min
  • Servings 4
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This simple recipe for roasted butternut squash is just the beginning of your squash obsession. Recipe by
Created May 11, 2017
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  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 sprig fresh rosemary, stem removed and leaves minced
  • 1 large butternut squash (about 2 pounds), peeled, seeded, scraped clean and cut into bite-size chunks
  • Salt and pepper, to taste


  • 1
    Preheat oven to 425°F. Line a baking sheet with a silicone baking mat or spray the baking sheet liberally with cooking spray. Set aside.
  • 2
    Combine the olive oil, garlic and rosemary in a medium-size mixing bowl. Add in the butternut squash and season with salt and pepper to taste. Toss to coat.
  • 3
    Place in single layer on prepared baking sheet. Roast for 15-20 minutes, stirring once during cooking time. The squash is ready when it is fork tender and caramelized.

Expert Tips

  • Tip 1
    There are two keys to perfectly roasted veggies: First up, keep your oven temperature high to really caramelize the sugars in your veggies. Between 400°F and 450°F is a good range for roasting.
  • Tip 2
    Secondly, don’t crowd your veggies in the oven by packing them too tightly onto your pan. Give them space to breathe on the baking sheet. If you don’t, you’ll steam your veggies instead of roasting them.

Nutrition Information

No nutrition information available for this recipe
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