Roasted Butternut Squash with Rosemary, Butter and Garlic


It is fall, and that means butternut squash are all around the market and in your CSA bags. Butternut squash are one of my favorite fall foods. They are sweet, creamy and delicious. They also are full of nutrients such as vitamin A and B vitamins. Butternut squash are also high in antioxidants and phytonutrients. You can eat the flesh and even roast the seeds. With fresh vegetables, the best preparation methods are always “keep it simple”, so try this easy recipe for roasted butternut that brings out the delicious natural flavors of this yummy vegetable.


  1. 1 butternut squash with the seeds scraped out and the flesh cut into about 2 inch chunks. No need to peel the squash.
  2. A few tablespoons of organic or grassfed butter
  3. Chopped fresh rosemary
  4. Chopped Garlic
  5. Salt
  6. Cayenne pepper

roasted carrots kohlrabi and turnips


  1. Preheat the oven to 400 degrees
  2. Spread the squash chunks evenly on a baking sheet (or do the following prep in a bowl, then move to the baking sheet)
  3. Toss the squash with melted butter and chopped rosemary and garlic
  4. Sprinkle with salt, pepper and cayenne to taste
  5. Bake approximately 30 minutes, or until they are barely beginning to brown

This simple recipe makes a great side dish at any meal. We even love this squash for breakfast. Although the skins are tough when the squash is raw, they are plenty soft when cooked and add nice fiber. Don’t forget to save those seeds and roast them.

You can make this your own by changing the oils and spices. Try olive or coconut oil. Try it with cinnamon, chunks of apples, and cayenne. Try tossing it with oregano and garlic. It is really hard to mess this one up. Get creative. Fear not the squash!

Eat Your Veggies,

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