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 side dish! And if you use portion control, this is actually not terribly high in net carbs; check the nutritional information!
PIN Roasted Butternut Squash with Rosemary and Balsamic Vinegar!
Butternut squash is something I learned to love from my grandmother Denny, who’d roast it on a cookie sheet and then mash it with lots of butter, salt, and pepper. Of course that tasted great, but now I’d probably make Roasted Butternut Squash with Rosemary and Balsamic Vinegar. 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 pre-cut squash cubes, go ahead and use them for this recipe!
What ingredients do you need for this recipe?
- butternut squash
- extra virgin Olive Oil (affiliate link)
- best quality white balsamic vinegar (affiliate link)
- very finely chopped fresh or frozen rosemary, or slightly less ground rosemary (affiliate link) (see notes)
- 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!
Still hungry for Butternut Squash?
Use My Favorite Roasted Butternut Squash Recipes to see more of my butternut squash faves or use use Butternut Squash to see all the butternut squash recipes on the blog. And try Roasted Butternut Squash with Moroccan Spices (or Smoked Paprika) if you want a think-outside-the-box idea for roasted butternut squash!
How to Make Roasted Butternut Squash with Rosemary and Balsamic Vinegar:
(Scroll down for complete recipe with nutritional information.)
- 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 for Butternut Squash:
Butternut Squash and Kale Soup
Butternut Squash Black Bean Soup
Slow Cooker Butternut Squash
Weekend Food Prep:
This recipe has been added to a 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 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!
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:
This Roasted 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. Roasted Butternut Squash with Rosemary and Balsamic Vinegar is 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 Butternut Squash to 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.
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 2021.
62 Comments on “Roasted Butternut Squash with Rosemary and Balsamic Vinegar”
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!