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roasted diced butternut squash with shallots and rosemary
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Roasted Rosemary Butternut Squash

Prep Time 15 minutes
Cook Time 35 minutes
Servings 4
Calories 145kcal

Equipment

Ingredients

  • 1 butternut squash (about 3 pounds) about 3-4 cups diced
  • 4 shallots ½" dice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon fresh rosemary chopped fine
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon sugar omit for sugar-free

Instructions

  • Preheat oven to 450 degrees F.
  • Peel, seed, and cut butternut squash into ½" dice. Try to keep pieces evenly sized for the best result.
    I prefer to peel with a sharp vegetable peeler, then cut in half and seed with a spoon.
    You can also cut off the ends and cut the squash in two pieces where the shaft meets the bulbous part. Then stand each piece on your cutting board and cut the peel off with a sharp chef's knife.
  • Place squash and shallots on baking pan. Drizzle with olive oil and sprinkle with remaining ingredients. Stir or toss by hand to coat evenly.
  • Place in oven and roast for 20 minutes. Stir.
  • Roast for an additional 15 minutes or until squash is tender and edges begin to brown and caramelize.
  • Taste and sprinkle with additional salt and pepper, if desired, before serving.
    Enjoy!

Nutrition

Calories: 145kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 590mg | Potassium: 580mg | Fiber: 4g | Sugar: 6g | Vitamin A: 14885IU | Vitamin C: 31mg | Calcium: 78mg | Iron: 1mg