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How Rosemary Roasted Squash Will Transform Your Fall Dinner Menu

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Learn how to make delicious Rosemary Roasted Squash. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons extra virgin olive oil (or melted butter for a richer flavor)
  • 2 teaspoons fresh rosemary leaves, finely chopped (or 1 teaspoon dried rosemary if fresh isn’t available)
  • 1 teaspoon sea salt (adjust to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon maple syrup or honey (optional, for a subtle touch of sweetness)
  • 1 clove garlic, minced (optional, for a savory depth)

If you’re short on butternut squash, acorn or delicata squash make wonderful substitutes — just adjust the roasting time slightly, as smaller or thinner varieties will cook faster. I remember once trying this with kabocha squash when I was living out west, and the velvety texture was a delightful surprise. Just be sure to keep the cubes roughly the same size so they cook evenly.

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
  2. In a large bowl, toss the cubed squash with olive oil or melted butter until every piece is lightly coated. This step is key to getting that golden, caramelized exterior.
  3. Add the chopped rosemary, salt, pepper, and minced garlic if using. If you like a touch of sweetness, drizzle the maple syrup or honey over the squash and toss again to combine evenly.
  4. Spread the squash out in a single layer on your prepared baking sheet. Crowding the pan will cause the squash to steam rather than roast, so give the pieces some breathing room.
  5. Roast in the preheated oven for 25-30 minutes. About halfway through, use a spatula to flip the squash cubes gently, so they brown evenly on all sides.
  6. Look for a golden-brown crust on the edges and tender flesh when pierced with a fork. If you want a bit more caramelization, you can broil for an additional 1-2 minutes, but watch carefully to avoid burning.
  7. Remove from the oven and let the squash rest for a few minutes. This little pause helps the flavors settle and gives you time to savor the aroma — a moment I always cherish, reminding me of Mama Lu’s kitchen, where the best part of cooking was often the anticipation.

Find it online: https://claracooking.com/rosemary-roasted-squash/