We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon and affiliated sites.
Butternut squash is one of my favorite vegetables so I was so excited when we were able to grow it in the garden this year. Unfortunately, our yield was low due to squash bugs killing the plants, but we have a few butternut squash tucked away for winter. If you know of a remedy for squash bugs that doesn't harm bees, I am all ears:).
Roasting butternut squash is super easy once you get the squash peeled and cubed. I use a vegetable peeler to peel it, then cut it in half lengthwise, then scoop out the seeds. I then cube the squash.
Roasted butternut squash is so good my kids clean their plates and come back for more.
You want to spread the squash out on a large baking sheet that has been spritzed with olive oil. Spread it out so that the squash can caramelize. Then sprinkle with fresh ground salt and pepper. Bake until tender and caramelized, then to really take it up a notch sprinkle with fresh snipped rosemary. The rosemary makes it truly amazing. This will be your signature "company is coming" side dish.
Herbs are so easy to grow too. I have a couple of big pots on the back patio full of mixed herbs so that I can just snip what I need as I need it. They are actually really pretty in big mixed pots providing ornamental beauty to the patio in addition to flavoring our food.
Large butternut squash
Olive oil (spritzer that I use, amazon link)
Fresh ground salt and pepper
Fresh rosemary leaves, chopped (at least a T.)
1. Preheat oven to 400 degrees F.
2. Cut off ends of butternut squash, then peel. Slice in half lengthwise, scoop out seeds, then cube squash.
3. Spritz baking sheet with olive oil. Spread squash out on the baking sheet. Spritz squash with more olive oil. Salt and pepper squash to taste.
4. Bake for 15 minutes. Flip squash, then bake for another 10 to 15 minutes until squash is tender and caramelized.
5. Remove from the oven and finish with a sprinkling of chopped fresh rosemary leaves.
Pin on Pinterest
Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned work at home Mom blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies.Opt Out of Cookies
Most Popular Posts
Crispy Salt & Pepper Beef
Bacon, Mushroom, and Spinach Quiche