Butternut Squash with Rosemary and Balsamic Vinegar
Butternut Squash with Rosemary and Balsamic Vinegar couldn’t be easier, but the results are amazing for this perfect side dish! And if you use portion control, this roasted butternut squash is not terribly high in net carbs; check the nutritional information!
PIN Butternut Squash with Rosemary and Balsamic Vinegar to try it later!
Butternut squash is something I learned to love from my grandmother Denny, who’d wrap it in foil and roast it on a cookie sheet and then mash the squash with lots of butter, salt, and pepper. Of course that tasted great, but now I’d probably make Butternut Squash with Rosemary and Balsamic Vinegar!
And there are a lot of butternut squash recipes on the blog, but this simple one never fails to please me. Plus, this recipe is about as easy as they come, especially if you use those pre-cut squash cubes that 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 pre-cut squash cubes, go ahead and use them for this recipe!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- butternut squash
- extra virgin Olive Oil (affiliate link)
- good quality Balsamic Vinegar (affiliate link)
- very finely chopped fresh or frozen rosemary, or slightly less ground rosemary (affiliate link)
- sea salt to taste
- fresh ground black pepper to taste
What if you don’t have fresh or frozen rosemary?
If you don’t have fresh or frozen rosemary, I would use a smaller amount of ground rosemary (affiliate link). Personally I wouldn’t make this with whole dried rosemary, which is not that fun to bite into!
Should you use white balsamic vinegar for this recipe?
You can definitely use regular balsamic vinegar for this recipe, but if you have white balsamic vinegar (affiliate link) it will let the color of the squash show through a bit more. Either one will be delicious!
Still hungry for Butternut Squash?
Use My Favorite Roasted Butternut Squash Recipes to see more of my butternut squash faves or use use Winter Squash to see all the butternut squash recipes on the blog.
How to Make Butternut Squash with Rosemary and Balsamic Vinegar:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- 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.
- Toss the squash cubes with the mixture, turning it over several times so the 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, season with salt and fresh ground black pepper and serve hot.
More Recipes with Butternut Squash:
- Butternut Squash and Kale Soup
- Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola
- Slow Cooker Butternut Squash
- Butternut Squash and Sausage Meal
- Roasted Butternut Squash with Moroccan Spices (or Smoked Paprika)
Weekend Food Prep:
This recipe 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!
Butternut Squash with Rosemary and Balsamic Vinegar
Butternut Squash with Rosemary and Balsamic Vinegar couldn't be easier, but the results are amazing for this perfect winter side dish!
Ingredients
- 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
Instructions
- 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
- 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.
Notes
Use about 6 cups of butternut squash cubes, or slightly more.
Be sure it's especially finely chopped if you use dried rosemary. If you have a garden you can make frozen rosemary and use it in this recipe! If you don't have fresh or frozen rosemary I would use ground rosemary.
Recipe adapted from Roasted Butternut Squash with Balsamic Vinegar by Lynne Rosetto Casper.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 106Total Fat: 5gSaturated Fat: 1gUnsaturated Fat: 4gCholesterol: 0mgSodium: 104mgCarbohydrates: 17gFiber: 5gSugar: 4gProtein: 1g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Butternut Squash with Rosemary and Balsamic Vinegar would be approved for phase 2 or 3 of the original South Beach Diet and other low-glycemic diet plans. Butternut Squash is a bit high in carbs for traditional low-carb diets, but this only has 12 net carbs in a small serving so if you’re a butternut squash lover you might decide that’s an acceptable splurge.
Find More Recipes Like This One:
Use Winter Squash to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2006 and it’s been a hit on the blog ever since! It was last updated with more information in 2023.
62 Comments on “Butternut Squash with Rosemary and Balsamic Vinegar”
We just tried the Butternut and Rosemary recipe, but it looked nothing like your photo. It came out shriveled down to about a fourth that size. It tasted ok, but like something a senior that overcooks everything would serve. 40 min at 400F is overkill.Â
I checked the recipe in my notebook where I first recorded it and also in the file of printer friendly recipes (before I moved to WordPress) and that is the correct cooking time and temperature. And it is consistent with other roasted butternut squash recipes on the blog. Also if you check the comments below (expand to see “more comments”) there are many, many people who have had good luck with it.
I wish I could tell you why yours seemed overdone, maybe your squash pieces were smaller, maybe your squash was older and had less moisture, maybe your oven temperature is not right, I just don’t know. But I’m sorry you were disappointed. I wish you had checked it while it was cooking and taken it out just a bit sooner.
Mine turned out so delicious! Before tonight I had never used this specific recipe with this seasoning profile before but I always use this time and temperature on my butternut squash cubes and it’s never been dried nor shriveled at all; moist and soft but firm enough on the inside with a nice golden crisp on the outside. Like Kalyn suggested, it might be that your chunks were smaller. Mine were about 1/2′”-3/4″ cubed. Or it might have been an older squash (or maybe even too early in the season) and as result a bit drier. It’s always a good thing to check a new recipe as it’s cooking so you can “pull it out of the fire” so to speak. I do hope you try it again because it’s delicious!
Thanks Heather!
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I got Butternut Squash in my Bountiful Basket and used it with your recipe. Loved it!
So glad you like it!
Marlene, I don't recommend making ahead. It will be best made right before you eat it.
Can I make it a day ahead and reheat or does it get to soggy?
So glad everyone liked it!
Made this last night for friends in Port Alfred. It was an absolute hit, thanks so much for posting the recipe (and for it appearing so high up the google pics ranks!)
we didn't have fresh rosemary to hand so i used dried rosemary&olive. We did have fresh oregano so i put some of that in. Seemed to work v. well but next time will combine with fresh rosemary. Suspect another good alternative if no balsamic vinegar to hand would be maple syrup, if feeling v. decadent!
Desiree, so glad you liked it. And I am always up for adding garlic.
I made this for dinner tonight and it was great! I added a bit pressed fresh garlic after it was cooked as well.
Carol, so glad you enjoyed it, and thanks for the pin!
I made this for dinner last night. Really good! I have made roasted butternut squash many times and loved it – now I have another delicious way to enjoy it. I pinned this on pinterest to pass it on.
So glad you liked it!
What a simple and delicious dish! I tried it yesterday: served it with quinoa and a green salad. My family loved it.
I agree, it sounds great on tofu!
I think this flavorings would be wonderful on Roasted Tofu as well! (I've been on a tofu kick lately.)
Angela thanks, glad you liked it.
this is a beautiful dish! i just wanted to let you know that i posted an entry about this dish on my blog and gave you all the credit, of course 🙂
This does look delicious, never thought I would live to say I would try squash or anything related. Thanks for a great post!
This looks like such a good side dish, Kalyn! Love it!
This really looks healthy as well as delicious! Can't wait to make it.
Thanks Maria. I am so happy with it.
I love your new site design. Love it! Great recipe too:)
Dawn, that sounds good!
I just made a roasted kabocha and sweet potato mixture that came out so well. I used lemon rather than the vinegar. I will have to try the balsamic next time cause I love it!
Thanks Susan. I agree, that five years sure do go by quickly didn't it?
The new design looks GREAT, Kalyn. This squash looks great, too – and I've been meaning to try your recipe since your first posted it! No excuse now, as I have several butternuts in the pantry (I knew I was saving them for something) and some beautiful rosemary in the greenhouse.
Congratulations on the new look, and on all your well deserved success with Kalyn's Kitchen. I can't believe we've been blogging for over five years! xoxo
Thanks for the nice feedback, both about this recipe and the new look of the blog.
Amy I like the idea of combining butternut squash and sweet potatoes!
I did something similar to this for Thanksgiving. I had a butternut squash and two sweet potatoes. I tossed the cubes in olive oil, rosemary, salt, pepper and garlic powder, then baked.
I took some orange marmalade and melted it and then gently tossed the cubes with the marmalade.
It was good! but next time I'm leaving off the marmalade. I liked it just roasted.
Amy
I love the new look of your blog, and this recipe sounds wonderful.
I love that you left out the butter and it still tastes great. Love your new look.
I am a roasted butternut squash fan Kalyn.
Thanks Dara and Helen.
As for peeling the squash, I tried the squash cubes a few times and I think the freshly peeled squash is much more flavorful! But I realize that peeling squash isn't for everyone.
Love the new look! I like that you have a section that lists our previous posts. Your global readers will appreciate the recipe conversion section. Count me in as a reader who has previously tried your roasted butternut squash recipe. It was wonderful! Well worth the challenge to peel the squash.
The new look of your blog is fantastic, Kalyn! This butternut squash recipe is calling my name. Rosemary and balsamic vinegar…nice.
Stephanie, thanks! One of my own favorites as well.
Best butternut squash recipe EVER! I have made it several times and every last bite is gone. It was a highlight at our thanksgiving this year! People were even nibbling on it cold afterward so there were no leftovers for the next day. THANK YOU!
I like very much this recipe. It’s easy and looks very tasty. I’ve got all the ingredients in kitchen and would like to try it this week. i’ll tell you about my experience.
You’ve change the top of the front page ! It’s very nice too, and still at your image.
Balsamic Vinegar…I consider it a miracle food – it changes everything especially roasted veggies. Really like the sound of the roasted butternut squash with rosemary and balsamic!
Indosungod, I loved reading about all the Diwali traditions for that post. Glad you liked it.
Emily, thanks so much for saying that. I’m so happy you like it.
I adore squash with balsamic. This is a great idea for the upcoming holiday, Kalyn – your blog has quickly become one of my favorites for its motivating writing and recipes. Can’t wait for more Thanksgiving.
Kalyn, the Roasted Butternut Squash
is amazing, I can add onions and chillies and make it spicy.
I read your article on Diwali on Blogher, thanks for the mention.
Hey thanks a lot for checking it. Nice to know you liked it!!!! Thanks again and have a wonderful Thanksgiving!!!
Aria, me too. I love butternut of all the types of winter squash.
Gattina, we’re all channeling each other with the rosemary.
Sean, the Thanksgiving Blog does look quite charming.
Hey wonderful snaps and your recipe sounds totally mouth watering!!! And the pics are great. They look delicious. Cant hardly wait to try it out. Thanks again for sharing it with us. You can also find many more related and useful resources at this
Thanksgiving Blog. Visit it soon and share all the warmth and fun of Thanksgiving.
I don’t usually eat squash (and also pumpkin), but I know their texture and colors are great. I also prepared something with Rosemary, (so does Ilva)… and yours… wow!
ohyes! butternut, i can’t believe i haven’t cookad any yet this year. i think you triggered some kind of deep hidden craving in me w/ those pics. mmmmmmmmm!
Bill, I think sherry vinegar would be great.
Erin, thanks, it’s the camera, not me.
Becky, hope you like it.
Sher, the pre-cut squash is fantastic. I’m already thinking of other ways to use it.
Bythebay, I guess we’re channeling each other. Like I said, it’s the camera, not me.
Christine, ditto what I said to Sher about the pre-cut squash. I agree, it’s very hard to cut up.
Maria, the balsamic adds a tiny bit of sweetness which is great.
I will have to try the balsamic on the squash, I usually just do rosemary and evoo.
Roasted sweet potatoes are also very tasty! One of my favorite dinners!
This looks delish! And buying already peeled and cubed squash? What a clever idea for a large group of eaters. It takes me forever to peel and cube just one butternut squash. Great idea Kalyn!
How funny, a recipe roasted butternut squash is my entry for the day, too! If I’d have read your journal first, I’d have waited ’til tomorrow to post it. But maybe today should be proclaimed Butternut Squash Day. Of course your photos are way better than mine. I really need to learn how to to take food pictures.
Beautiful pictures!! And the pre-cut squash would be SOOOO helpful. Squash is good for us and it’s a shame to ruin it by making it unhealthy. But, this is perfect, good for you and delicious! Thanks for that!
I agree – the photos are lovely, and I’ll most likely be adding this recipe to my Thanksgiving menu this year (after trying it out and enjoying it myself first!)
Well, whatever challenges you faced taking pics of the squash–you certainly overcame them! The photos are fab!
I might consider sherry vinegar as well 🙂
Ruth, it was beyond delicious!! I ate it for lunch yesterday and I kept saying to myself, I can’t believe this squash tastes so good and not a drop of butter.
I love the sound of this. I’m drooling and it’s only 8:30 in the morning!