Garlic Rosemary Roasted Butternut Squash

Here is my favorite rosemary roasted butternut squash recipe, with tender cubes of squash tossed in olive oil, fresh rosemary, garlic, and a sprinkle of sea salt, roasted until perfectly caramelized.

This butternut squash is a regular on our dinner table throughout fall and winter. I usually make extra because it’s great for meal prep, and the leftovers taste even better the next day. Nothing beats having a healthy side dish ready to go in the fridge, right?

What Kind of Butternut Squash Should I Use?

Any butternut squash you find at the grocery store or farmers market will work great for this recipe. Look for one that feels heavy for its size and has a hard, matte skin without any soft spots or bruises. Smaller squashes tend to be sweeter and easier to peel, while larger ones give you more to work with if you’re feeding a crowd. If you’re short on time, many stores now sell pre-cut butternut squash in the produce section, which can save you about 10-15 minutes of prep work.

Options for Substitutions

This simple roasted squash recipe is easy to customize with what you have on hand:

• Butternut squash: You can swap butternut squash with other winter squashes like acorn squash, kabocha, or delicata. Keep in mind that delicata has thinner skin and will cook faster, so check it around 20 minutes. You could also use sweet potatoes, though the flavor will be a bit different.
• Dried rosemary: Fresh rosemary works great here – use about 1 tablespoon of chopped fresh rosemary instead of the dried. You can also try other herbs like thyme, sage, or even Italian seasoning for a different flavor profile.
• Olive oil: Any neutral cooking oil works fine, like avocado oil or vegetable oil. You could also use melted butter for a richer taste.
• Garlic powder: Fresh minced garlic (about 2 cloves) can replace garlic powder. Just toss it with the squash before roasting, but keep an eye on it since fresh garlic can burn more easily than the powder.

Watch Out for These Mistakes While Roasting

Cutting your butternut squash into uneven pieces is a recipe for disaster, as smaller chunks will burn while larger ones stay undercooked – aim for uniform 1-inch cubes so everything roasts at the same rate.

Overcrowding the baking sheet is another common error that leads to steaming instead of roasting, so spread the squash in a single layer with some space between pieces to get those crispy, caramelized edges.

Don’t skip flipping the squash halfway through cooking, as this ensures even browning on all sides and prevents the bottom pieces from sticking or burning.

If you want extra flavor, try using fresh rosemary instead of dried (use about a tablespoon of chopped fresh herbs), and remember that butternut squash is done when it’s fork-tender and golden brown at the edges, usually around 25-30 minutes at 400°F.

What to Serve With Roasted Butternut Squash?

This roasted butternut squash makes a great side dish for just about any protein you’re cooking up for dinner. I love serving it alongside roasted chicken, pork chops, or even a simple grilled steak since the sweet squash balances out savory meats really nicely. It also works perfectly as part of a fall-inspired grain bowl – just add some quinoa or farro, a handful of arugula, and maybe some toasted pecans and dried cranberries. If you’re going vegetarian, the squash pairs beautifully with other roasted vegetables like Brussels sprouts or cauliflower for a complete meal.

Storage Instructions

Store: Keep your leftover roasted butternut squash in an airtight container in the fridge for up to 5 days. It’s great to have on hand for quick meals throughout the week – I love tossing it into salads or grain bowls for an easy lunch.

Freeze: This roasted squash freezes really well for up to 3 months. Spread the cooled pieces on a baking sheet and freeze until solid, then transfer to a freezer bag. This way they won’t stick together and you can grab just what you need.

Reheat: Warm it up in the oven at 350°F for about 10 minutes to get that nice roasted texture back, or just microwave it for a minute or two if you’re in a hurry. The oven method works best if you want to keep those crispy edges.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 230-270
• Protein: 3-5 g
• Fat: 14-16 g
• Carbohydrates: 30-38 g

Ingredients

• 1 large butternut squash
• 1 1/2 tbsp extra-virgin olive oil
• 1 tsp dried rosemary
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp ground black pepper

Step 1: Prepare the Butternut Squash

• 1 large butternut squash

Preheat your oven to 400°F (200°C).

Begin by peeling the butternut squash and cutting it into 1.5-inch cubes, or opt for more rustic, chunky shapes if you prefer.

If using pre-cut squash, simply measure out 5 cups.

This will make roasting more even and help the flavors penetrate better.

Step 2: Season the Squash

• 1 1/2 tbsp extra-virgin olive oil
• 1 tsp dried rosemary
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• prepared butternut squash from Step 1

Line a sheet pan with parchment paper for easy cleanup.

Spread the chopped butternut squash evenly on the pan.

Drizzle the extra-virgin olive oil over the squash, then sprinkle the dried rosemary, garlic powder, salt, and black pepper.

Use your hands to toss and coat the squash thoroughly with the oil and seasonings—this ensures every piece is flavorful.

I find that massaging the oil and spices in helps the seasoning stick and roast more evenly.

Step 3: Roast the Butternut Squash

• seasoned butternut squash from Step 2

Place the seasoned butternut squash in the preheated oven.

Bake for 30 minutes at 400°F (200°C).

After the initial bake, use a spatula to flip the squash pieces, ensuring they cook and caramelize evenly on all sides.

Return the pan to the oven and continue baking for another 30 minutes, or until the squash is fork-tender and golden brown around the edges.

I like to let the squash get a little extra caramelized for richer flavor—you can leave it in for up to 5 extra minutes if you like crispier edges.

Garlic Rosemary Roasted Butternut Squash

Delicious Garlic Rosemary Roasted Butternut Squash recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 52 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings: 4

Calories: 250

Ingredients Method

Ingredients

  

• 1 large butternut squash
• 1 1/2 tbsp extra-virgin olive oil
• 1 tsp dried rosemary
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp ground black pepper

Method

 

1. Preheat your oven to 400°F (200°C). Begin by peeling the butternut squash and cutting it into 1.5-inch cubes, or opt for more rustic, chunky shapes if you prefer. If using pre-cut squash, simply measure out 5 cups. This will make roasting more even and help the flavors penetrate better.
2. Line a sheet pan with parchment paper for easy cleanup. Spread the chopped butternut squash evenly on the pan. Drizzle the extra-virgin olive oil over the squash, then sprinkle the dried rosemary, garlic powder, salt, and black pepper. Use your hands to toss and coat the squash thoroughly with the oil and seasonings—this ensures every piece is flavorful. I find that massaging the oil and spices in helps the seasoning stick and roast more evenly.
3. Place the seasoned butternut squash in the preheated oven. Bake for 30 minutes at 400°F (200°C). After the initial bake, use a spatula to flip the squash pieces, ensuring they cook and caramelize evenly on all sides. Return the pan to the oven and continue baking for another 30 minutes, or until the squash is fork-tender and golden brown around the edges. I like to let the squash get a little extra caramelized for richer flavor—you can leave it in for up to 5 extra minutes if you like crispier edges.