Butternut Squash Roasted with Rosemary and Sea Salt

Here, oven-roasted butternut squash is delicious sprinkled with sea salt and rosemary, but feel free to swap in any herbs you have on hand.

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  • Servings: 6

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  • One 3-pound butternut squash, peeled, seeded and cut into 1-inch dice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped rosemary
  • Sea salt
  • Freshly ground pepper

How to make this recipe

  1. Preheat the oven to 425°. In a large bowl, toss the squash with olive oil and rosemary and season with salt and pepper. Spread on a baking sheet in a single layer and roast in the oven for 25 minutes. Toss and continue cooking for about 20 more minutes, until tender and lightly browned. Transfer to a bowl and serve.

Contributed By Photo © Emily Farris Published September 2014

471427 recipes/butternut-squash-roasted-rosemary-and-sea-salt 2014-03-06T05:54:38+00:00 Emily Farris fall|winter|roasting|christmas|thanksgiving|side-dishes|6|basic-easy|gluten-free|healthy|vegetarian|web-exclusive|weeknight-dinner september-2014 recipes,butternut-squash-roasted-rosemary-and-sea-salt 471427

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