If you have never had roasted butternut squash you are gonna have to try some. I remember eating it for the first time in my life when I moved the the United States in the form of butternut squash soup. I was instantly blown away by the flavor.
When I experimented with butternut squash on my own the first thing I did was to simply roast it with garlic and rosemary. It quickly became one of the favorite foods in my household. It is the perfect side dish.
When preparing butternut squash you need a large very sharp knife.
I usually cut it in half and and then remove the peel with a knife. Scoop out the insides containing the seeds with a spoon. If you can eat seeds don’t compost them. Roasted butternut squash seeds make for a very delicious snack. Check out my recipe on how to make roasted pumpkin seeds. The same method applies to the seeds of a butternut squash.
Butternut squashes vary greatly in size, especially if you pick your own at a farm or shop at the farmers market. For a large baking sheet I used one small squash which was approximately 5 cups once cut into cubes. If you have a large one simply use half of it. You can either store the rest of in the fridge or cut it all into small cubes while you are already at it. Try my super delicious butternut squash soup recipe with the left overs.
This rosemary garlic roasted butternut squash recipe is very simple. Once you cut the squash into small pieces, simply place on a baking sheet, drizzle with olive oil, minced garlic and fresh rosemary. You will end up with a delicious side dish that is perfect for the holiday season.
Now I would love to hear from you. Try the recipe and let me know what you think in the comment section below. Also don’t forget to connect with me on social media.