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

Be the first to rate & review!

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

Gallery

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.

Advertisement

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

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

Your Profile

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