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Roasted butternut squash
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5 from 2 votes

Herb Roasted Butternut Squash

Toss golden butternut squash with herbs, balsamic vinegar, and olive oil, then roast it to perfection. Once roasted, it is slightly crispy outside and soft inside. YUMMY!!!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Keyword: butternut squash,, fresh herbs, roasted,, squash,
Servings: 6
Calories: 158kcal

Equipment

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Ingredients

  • 1 tbsp olive oil
  • 2 tsp butter melted
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic minced
  • 2 tsp rosemary fresh minced or dried*
  • 1 tbsp parsley fresh minced or dried*
  • 2 tsp sage fresh minced or dried*
  • sea salt and pepper freshly ground to taste
  • 2 lbs butternut squash peeled and cut into 1 inch cubes

Instructions

  • To adjust the portions, click on the number of serving, and a slider will pop up. Adjusting the slider up or down will automatically calculate the amount needed for each ingredient.
  • Preheat oven to 400 degrees.
  • Peel the squash, remove the seeds, and dice the garlic, and herbs.
    butternut squash with herbs
  • Cut the squash into 1-inch squares.
  • Mix all ingredient in a bowl and toss with the squash cubes
    Roasted butternut squash
  • Spread the squash on a parchment-lined sheet pan or in a shallow baking pan.
    Herb Roasted Butternut squash
  • Roast in the oven for 30 minutes or until soft and tender on the inside.
    Bowl of roasted butternut squash

Notes

Visit the SHOP MY KITCHEN page for small appliances, tools, and hard to find pantry items.
*when using dried herbs instead of fresh use half the amount. 

Nutrition

Serving: 8oz | Calories: 158kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 28mg | Potassium: 798mg | Fiber: 5g | Sugar: 6g | Vitamin A: 24171IU | Vitamin C: 48mg | Calcium: 119mg | Iron: 2mg