Balsamic Butternut Squash with Rosemary
Balsamic Butternut Squash with Rosemary couldn’t be easier, and the results are amazing for this perfect fall side dish! And if you use portion control, this favorite butternut squash recipe is not that huge of a splurge on carbs!
- 2 lbs. butternut squash cubes (see notes)
- 2 T extra virgin olive oil
- 4 tsp. best quality balsamic vinegar
- 1 tsp. very finely chopped fresh or frozen rosemary, or slightly less dried rosemary (see notes)
- sea salt to taste
- fresh ground black pepper to taste
- Preheat oven to 400 F/200C.
- Mix together the olive oil, 1 T balsamic vinegar, and rosemary, then toss squash cubes with the mixture.
- Arrange the squash on a cookie sheet or dish large enough to hold it in a single layer.
- Roast 20 minutes, then turn squash and roast about 20 minutes more, or until squash is very soft and starting to get slightly caramelized.
- Remove from oven and toss squash with additional 1 tsp. balsamic vinegar, sea salt, and pepper. You can mash slightly if you want, but I keep mine rather chunky. Serve hot
- Balsamic Butternut Squash is also excellent made ahead and reheated. For a holiday like Thanksgiving where there are lots of demands on the oven, it could be cooked early in the day and kept warm in a slow cooker while other things bake.
Balsamic Butternut Squash with Rosemary has been one of my favorite fall and winter side dishes for many years! Butternut squash is something I learned to love at a young age from my grandmother Denny. She’d wrap the cut pieces of squash in foil and roast it on what she called a cookie sheet.
Then grandma would mash the squash with lots of butter, salt, and pepper. Of course that tasted great, and Grandma Denny made it often with the butternut squash from her garden.
Now I’d skip the foil and make this easy roasted butternut squash on a baking sheet when the butternut squash craving hits me. And this easy Balsamic Butternut Squash never fails to please my tastebuds. Plus, this recipe is about as easy as it gets for a healthy side dish. I hope you try the recipe and love it like I do!
What ingredients do you need for this recipe?
- butternut squash
Can you make Balsamic Butternut Squash with pre-cut squash cubes?
You can make this with those cubes of butternut squash that show up at this time of year. And go ahead and use those if that’s the only way you’re going to make this! But cutting your own squash will give better flavor. You might want to read How to Peel and Cut Up a Butternut Squash if you’re doing that.
How high in carbs is the Balsamic Butternut Squash?
This long-time favorite recipe for butternut squash has about 12 net carbs in a small serving. It’s a slight splurge on carbs for me, but this is something I have to have a few times while butternut squash is in season!
How to Make Balsamic Butternut Squash with Rosemary:
- I like to mix the olive oil, balsamic vinegar, and chopped rosemary to be sure it gets evenly distributed on the squash pieces.
- Toss the squash cubes with that mixture, turning it over several times so squash pieces are well coated.
- Spread squash out in a single layer on the baking sheet and roast at 400F/200C for about 20 minutes.
- Then turn the squash pieces over and roast about 20 minutes more, or until squash is soft and starting to get caramelized.
- When it’s done, toss squash with 1-2 teaspoons more of your best balsamic vinegar, and season with salt and fresh ground black pepper.
- Serve the Balsamic Butternut Squash hot, and enjoy!
Still hungry for Butternut Squash?
Use Favorite Butternut Squash Recipes to of my ideas for cooking butternut squash, or use use Winter Squash to see all the winter squash recipes on the blog.
Weekend Food Prep:
This Balsamic Butternut Squash with Rosemary has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
