Rosemary roasted butternut squash –Y’all, gather ’round because I’ve got a tasty treat for you! This Roasted Butternut Squash with Rosemary recipe is a must-try that’ll have your people asking for seconds. Not only is it simple to whip up, but the flavors are gonna make your taste buds sing! So let’s dive in and get cooking!
Roasted Butternut Squash with Rosemary
Check it out! This dish is all about embracing that natural sweetness of butternut squash, paired with the aromatic goodness of rosemary. Perfect as a side dish or just to enjoy on its own!
Ingredients
- 1 medium butternut squash
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 teaspoons fresh rosemary, chopped
- 1 tablespoon maple syrup (optional for extra sweetness)
- 1 tablespoon balsamic vinegar (optional for a tangy twist)
Instructions
- Preheat your oven to 400°F (200°C). Get that heat going!
- Peel the butternut squash and cut it into bite-sized cubes. Make sure they’re all about the same size so they roast evenly.
- In a large bowl, toss the squash cubes with olive oil, salt, pepper, and chopped rosemary until everything’s well coated. If you’re feeling a little sweet, drizzle that maple syrup in there, too!
- Spread the squash out on a baking sheet in a single layer, making sure not to crowd them. This helps them roast up nice and crispy!
- Pop that baking sheet into the oven and roast for about 25 to 30 minutes, turning halfway through so they get golden brown all over.
- If you want that extra flair, drizzle some balsamic vinegar over the squash in the last 5 minutes of roasting.
- When they’re done, take them out and let them cool for a few minutes. Then serve hot as a fabulous side dish or snack!
There you have it, a simple yet delicious recipe that’ll add some warmth to your table! Enjoy the flavors, and don’t be shy about doubling that recipe if you’ve got a crowd to feed. Happy cooking, everyone!