Rosemary Roasted Butternut Squash

Vegetable Side Dish - Side Dish

Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken.

Brief

Prep 20 mins

Cook: 45 mins

Total: 1hr5 mins

Servings: 6

Yield: 6 servings

Rosemary Roasted Butternut Squash

Ingredients

1 butternut squash

peeled and cubed

2 cloves garlic

minced

2 sprigs fresh rosemary

finely chopped

2 tablespoons olive oil

or more to taste

sea salt to taste

ground black pepper to taste

Side Dish

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Mix butternut squash cubes garlic rosemary olive oil salt and black pepper until well coated. Spread mixture into a large baking dish.

Step 3

Bake in preheated oven until squash is caramelized and golden brown 45 to 50 minutes.

Nutritional Information

Rosemary Roasted Butternut Squash

Servings Per Recipe:6

Calories: 135.8

% Daily Value *

Protein: 2.2g 4%

Carbohydrates: 24.8g 8%

Dietary Fiber: 4.3g 17%

Sugars: 4.6g

Fat: 4.7g 7%

Saturated Fat: 0.7g 3%

Vitamin A Iu: 22153.2IU 443%

Niacin Equivalents: 3mg 23%

Vitamin B6: 0.3mg 21%

Vitamin C: 44.1mg 74%

Folate: 56.6mcg 14%

Calcium: 103.3mg 10%

Iron: 2.2mg 12%

Magnesium: 72.5mg 26%

Potassium: 741.5mg 21%

Sodium: 62.1mg 3%

Thiamin: 0.2mg 21%

Calories From Fat: 42.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.