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Kalyn's Kitchen

Roasted Butternut Squash with Rosemary and Balsamic Vinegar

Roasted Butternut Squash with Rosemary and Balsamic Vinegar couldn’t be easier, but the results are amazing for this perfect winter side dish! Use Butternut Squash 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 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!

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

How to Make Roasted Butternut Squash with Rosemary and Balsamic Vinegar:

(Scroll down for complete printable recipe.)

  1. 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.
  2. Toss the squash cubes with the mixture, turning it over several times so the squash pieces are well coated.
  3. Spread squash out in a single layer on the baking sheet and roast at 400F/200C for about 20 minutes.
  4. Then turn the squash pieces over and roast about 20 minutes more, or until squash is soft and starting to get caramelized.
  5. 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 for 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

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Roasted Butternut Squash with Rosemary and Balsamic Vinegar

Roasted Butternut Squash with Rosemary and Balsamic Vinegar

Yield 6 servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Roasted Butternut Squash with Rosemary and Balsamic Vinegar couldn't be easier, but the results are amazing for this perfect winter side dish!


  • 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


  1. Preheat oven to 400 F/200C.
  2. Mix together the olive oil, 1 T balsamic vinegar, and rosemary, then toss squash cubes with the mixture.
  3. Arrange the squash on a cookie sheet or dish large enough to hold it in a single layer.
  4. Roast 20 minutes, then turn squash and roast about 20 minutes more, or until squash is very soft and starting to get slightly caramelized.
  5. 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
  6. 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.


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!

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

Nutrition Information:



Serving Size:


Amount 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.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Roasted Butternut Squash with Rosemary and Balsamic Vinegar would be 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.

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    62 Comments on “Roasted Butternut Squash with Rosemary and Balsamic Vinegar”

  1. 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. 

    • 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!

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

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

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

  8. So glad everyone liked it!

  9. 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!

  10. Desiree, so glad you liked it. And I am always up for adding garlic.

  11. I made this for dinner tonight and it was great! I added a bit pressed fresh garlic after it was cooked as well.

  12. Carol, so glad you enjoyed it, and thanks for the pin!

  13. 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.

  14. So glad you liked it!

  15. What a simple and delicious dish! I tried it yesterday: served it with quinoa and a green salad. My family loved it.

  16. I agree, it sounds great on tofu!

  17. I think this flavorings would be wonderful on Roasted Tofu as well! (I've been on a tofu kick lately.)

  18. Angela thanks, glad you liked it.