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.

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• Ingredients
• How to Prepare Butternut Squash
• How to Make Garlic Roasted Butternut Squash
• More Winter Squash Recipes

Rosemary Garlic Roasted Butternut Squash

If you have never had roasted butternut squash you are gonna have to try. It is the perfect side dish for the fall and winter months and of course the holidays. The recipe is easy to make and full of flavor. It is also a great way to prep some healthy carbs for your weekly meal prep. Simply double up the portion and store it in the fridge to add to your favorite meals.

Wanna get more holiday and special occasion recipes? Get my AIP/Paleo holiday cookbook, including a full Thanksgiving spread.

Ingredients

• butternut squash 
• extra virgin olive oil 
• clove garlic 
• rosemary
• sea salt
• pepper 

How to Prepare Butternut Squash

First things first you are going to need a sharp large knife. I usually cut it in half and then remove the peel with the 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 butternut squash.

HOT TIP: Save money and waste by using the seeds to make roasted pumpkin seeds.

How to Make Garlic Roasted Butternut Squash

1. 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.
2. Preheat oven to 400 degrees.
3. Place butternut squash evenly on a baking sheet and add olive oil. All cubes should be slightly covered. Add more oil if necessary.
4. 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.
5. 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.
6. Enjoy!

HOT TIP: Investing in one sharp chef’s knife will make your overall cooking experience so much smoother and quicker. Especially when cutting something like butternut squash.

How Many Butternut Squashes do I need for this Recipe?

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 it 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 leftovers.

More Winter Squash Recipes

• Healthy Butternut Squash and Sweet Potato Soup (AIP)
• Stuffed Acorn Squash (AIP)
• Roasted Pumpkin Seeds (Paleo)

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 share your food pics with me on Instagram.

Happy cooking

~Annika

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.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 people

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)

Instructions

 

• 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!

Notes

If you can eat seeds don’t compost them. Roasted butternut squash seeds make for a very delicious snack.