Roasted Butternut Squash

Butternut squash is one of those vegetables that really gets famous during the holidays but almost gets forgotten the rest of the year.
It gets kicked to the side like an old dog.

I don’t understand why though, butternut squash is so good!
Whether in soup, stew, baked, or sauteed, in casseroles or mashes, butternut squash is delicious.

Which is one of the reasons why you should make this recipe as an ode to butternut squash. Don’t forget about it just because it isn’t the holidays and everyone is eating it. Show it some appreciation!
This recipe is a perfect tribute to butternut squash because it is simple and really highlights the squash. Nothing but a little olive oil and seasoning, and the sugar caramelizes on the squash creating a nice crusty burnt crust. After making this i’m sure squash will make it’s way into your everyday routine more often!

Roasted Butternut Squash

(Recipe by Sarah Eats Austin)

1 medium butternut squash
2 tbls olive oil
salt and rosemary to taste
pinch of sugar


Preheat oven to 350 degrees.
Cut the squash into even cubes, spread out on a baking sheet lined with foil. Drizzle olive oil over the squash and season with salt and rosemary. Mix and combine the seasoning and oil over the squash making sure to coat the squash evenly with oil. Sprinkle with a little bit of sugar.
Bake for 35-40 minutes, stirring 2-3 times during the process to cook evenly.

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