Roasted Butternut Squash with Rosemary and Balsamic Vinegar

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Roasted Butternut Squash with Rosemary and Balsamic Vinegar couldn’t be easier, but the results are amazing for this perfect winter side dish! And if you use portion control, this is actually not terribly high in net carbs; check the nutritional information and see what you think!

PIN Roasted Butternut Squash with Rosemary and Balsamic Vinegar!

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! Use My Top Ten Recipes for Butternut Squash to see more of my butternut squash faves or use use Butternut Squash to see all the butternut squash recipes on the blog.

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

(Scroll down for complete recipe with nutritional information.)

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:

Butternut Squash with Smoked Paprika ~ Kalyn’s Kitchen
Butternut Squash Black Bean Tostadas ~ Two Peas and Their Pod
Butternut Squash Soup with Black Beans and Red Bell Pepper ~ Kalyn’s Kitchen
Butternut Squash Fries with Avocado Dipping Sauce ~ Lauren Kelly Nutrition
Slow Cooker Butternut Squash ~ Kalyn’s Kitchen
Butternut Squash Noodles in Sage Browned Butter ~ Boulder Locavore

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!

Print

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!

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

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.

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:

6

Serving Size:

1
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.

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 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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