roasted butternut squash with fresh rosemary

Roasted Butternut Squash with Rosemary

Joy Keeler
Enjoy the flavours of fall with roasted butternut squash and rosemary. Golden brown, caramelized, and seasoned with fresh rosemary, it has a delectable sweet taste and buttery texture. If you’ve never roasted butternut squash before, you have to try it this fall!
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course
Servings 4


  • ¼ cup brown sugar
  • ¼ cup oil or butter
  • 1 teaspoon salt
  • 3 tablespoons fresh rosemary leaves
  • Other herbs or spices as desired such as sage, cinnamon or nutmeg.


  • Preheat oven to 400ºF.
  • Peel, chop and scrape cavity of 1 butternut squash (approx 3-4#), making 1-2” cubes.
  • Toss cubes with the other ingredients (more or less depending on the size of your squash)
  • Spread on a lightly greased, foil-lined cookie sheet.
  • Roast in the oven stirring 2-3 times during cooking period. Test to see if squash can be easily pierced with a fork. Enjoy!