Name: Rosemary Garlic Roasted Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 small/medium butternut squash ((approximately 5 cups)); 3 Tbsp extra virgin olive oil ((add more if you like it oilier)); 1 large clove garlic ((or 2 small cloves)); 3-4 sprigs fresh rosemary; sea salt and pepper ((omit pepper for AIP))

This delicious rosemary garlic roasted butternut squash recipe is the perfect side dish for a fall/holiday meal. It is Paleo, AIP, and dairy free.

Annika Schimmer

Rosemary Garlic Roasted Butternut Squash

This delicious rosemary garlic roasted butternut squash recipe is the perfect side dish for a fall/holiday meal. It is Paleo, AIP, and dairy free.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 people

Ingredients Method

Ingredients

1 small/medium butternut squash ((approximately 5 cups))
3 Tbsp extra virgin olive oil ((add more if you like it oilier))
1 large clove garlic ((or 2 small cloves))
3-4 sprigs fresh rosemary
sea salt and pepper ((omit pepper for AIP))

Method

Cut and peel the butternut squash using a sharp knife. Scoop out the insides containing the seeds with a spoon. Cut the butternut squash into 1/2 inch cubes.
Preheat oven to 400 degrees.
Place butternut squash evenly on a baking sheet and add olive oil. All cubes should be slightly covered. Add more oil if necessary.
Season with fresh rosemary, sea salt and pepper, and fresh minced garlic. Give it a quick toss to make sure all cubes are evenly covered.
Roast for approximately 30 minutes or until cooked through and golden brown. After 15 minutes of cooking toss the butternut squash. Add additional oil if the squash is sticking too much to the baking sheet. Season with salt to your liking.
Enjoy!

Rosemary Garlic Roasted Butternut Squash

Rosemary Garlic Roasted Butternut Squash

Ingredients

Method

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