Simply Roasted Butternut Squash

Enjoy the creamy, sweet and savory blend of flavors found in this simple roasted butternut side dish.


  • 1 butternut squash
  • 1 tablespoon olive oil
  • 2 cloves minced garlic
  • Salt & pepper to taste
  • 1 teaspoon dried rosemary (optional)


Preheat the oven to 400° F. Poke whole squash in several places with a sharp knife to let steam escape. Place whole squash in microwave and cook on high for four minutes. Carefully remove squash from microwave and place on a cutting board. Use a vegetable peeler to peel the thick skin off the squash. Cut in half lengthwise and spoon out the seeds. Dice squash into 1-inch pieces. Toss with 1 tablespoon olive oil, 2 cloves minced garlic, salt & pepper, and rosemary if using. Arrange squash in an even layer on a lined baking sheet. Bake at 400° F until squash is tender and lightly browned, 20 – 30 minutes.
an up-close picture of bright orange roasted butternut squash

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