Butternut Squash Roasted with Rosemary and Sea Salt

Name: Butternut Squash Roasted with Rosemary and Sea Salt
Total time: 50 min
Yield: 6
Ingredients: 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

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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. Slideshow: More Squash Recipes

By Emily Farris

September 2014

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Credit: © Emily Farris

Recipe Summary

active:

10 mins

total:

50 mins

Yield:

Ingredients

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

Directions

Step 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.

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Butternut Squash Roasted with Rosemary and Sea Salt

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Butternut Squash Roasted with Rosemary and Sea Salt

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Butternut Squash Roasted with Rosemary and Sea Salt