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Roasted Butternut Squash with Rosemary and Balsamic Vinegar

This recipe for Roasted Butternut Squash with Rosemary and Balsamic Vinegar couldn’t be easier, but the results are amazing! And this tasty recipe is low-glycemic, Whole 30, Paleo, vegan, dairy-free, gluten-free, and South Beach Diet Phase Two; use the Diet-Type Index to find more recipes like this one.

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Roasted Butternut Squash with Rosemary and Balsamic Vinegar found on KalynsKitchen.com

Butternut squash is something I learned to love from my grandmother Denny, who’d roast big pieces of it on a cookie sheet and then mash it with lots of butter, salt, and pepper. Of course that tasted great, but now when I make Roasted Butternut Squash with Rosemary and Balsamic Vinegar, I don’t miss the butter at all. There are a lot of good butternut squash recipes on the blog, but this simple one never fails to please me.

This recipe is about as easy as they come, especially if you use those pre-cut squash cubes that start to show up at this time of year. If you’re cutting your own squash (which is the way I like to do it) you might want to read How to Peel and Cut Up a Butternut Squash before you start.

But if the only way this is going to happen at your house is using those pre-cut squash cubes that show up in the fall, go ahead and use them for this Roasted Butternut Squash with Rosemary and Balsamic Vinegar. Either way, this will be delicious!

Recipe for Roasted Butternut Squash with Rosemary and Balsamic Vinegar found on KalynsKitchen.com

I like to mix the olive oil, 1 T balsamic vinegar, and chopped rosemary to be sure it gets evenly distributed on the squash pieces.

Recipe for Roasted Butternut Squash with Rosemary and Balsamic Vinegar found on KalynsKitchen.com

Toss the squash cubes with the mixture, turning it over several times so the squash pieces are well coated.

Recipe for Roasted Butternut Squash with Rosemary and Balsamic Vinegar found on KalynsKitchen.com

Spread squash out in a single layer on the baking sheet and roast at 400F/200C for about 20 minutes.

Recipe for Roasted Butternut Squash with Rosemary and Balsamic Vinegar found on KalynsKitchen.com

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, season with salt and fresh ground black pepper and serve hot.

More Tasty Ideas with Butternut Squash:
Spicy Roasted Butternut Squash with Smoked Paprika ~ Kalyn’s Kitchen
Butternut Squash Black Bean Tostadas ~ Two Peas and Their Pod
Spicy Vegetarian Butternut Squash Soup with Black Beans ~ Kalyn’s Kitchen
Butternut Squash Fries with Avocado Dipping Sauce ~ Lauren Kelly Nutrition
Slow Cooker Buttery Butternut Squash for a Crowd ~ Kalyn’s Kitchen
Butternut Squash Noodles in Sage Browned Butter ~ Boulder Locavore

Roasted Butternut Squash with Rosemary and Balsamic Vinegar

Ingredients:

  • 2 lbs. butternut squash cubes (about 6 cups)
  • 2 T extra virgin olive oil
  • 1 T + 1-2 tsp. best quality balsamic vinegar
  • 1 tsp. very finely chopped fresh or frozen rosemary, or slightly less dried rosemary (be sure it’s especially finely chopped if you use dried rosemary)
  • sea salt to taste
  • fresh ground black pepper to taste

Directions:

  1. Preheat oven to 400 F/200C. Mix together the olive oil, 1 T balsamic vinegar, and rosemary, then toss squash cubes with the mixture.
  2. 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.
  3. 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
  4. This 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 crockpot while other things bake.

Recipe adapted from Roasted Butternut Squash with Balsamic Vinegar by Lynne Rosetto Casper.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This healthful way to cook butternut squash would make it approved for phase 2 or 3 of the South Beach Diet and other low-glycemic diet plans. Roasted Butternut Squash with Rosemary and Balsamic Vinegar is probably too high in carbs for traditional low-carb diet plans.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Roasted Butternut Squash with Rosemary and Balsamic Vinegar found on KalynsKitchen.com
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57 comments on “Roasted Butternut Squash with Rosemary and Balsamic Vinegar”

  1. So glad everyone liked it!

  2. Can I make it a day ahead and reheat or does it get to soggy?

  3. Marlene, I don't recommend making ahead. It will be best made right before you eat it.

  4. I got Butternut Squash in my Bountiful Basket and used it with your recipe. Loved it!

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