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!
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 Butternut Squash with Rosemary and Balsamic Vinegar. There are a lot of 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 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)
- good quality 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!
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?
How to Make 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 with Butternut Squash:
- Butternut Squash and Kale Soup
- Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola
- Slow Cooker Butternut Squash
- Roasted Butternut Squash and Sausage Sheet Pan 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!
- 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
- 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.
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.
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:
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 2022.