Rosemary Roasted Butternut Squash Recipe

Rosemary Roasted Butternut Squash Recipe


Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).In a large bowl, combine the diced butternut squash, Tuscan Olive Oil, and Rosemary and garlic seasonings. Toss them together until the squash is evenly coated with the oil and seasonings.Spread the seasoned squash onto a baking sheet, ensuring it’s in a single layer. This will help it roast evenly.Roast the squash in the preheated oven for 30-40 minutes, or until it’s tender and lightly caramelized. Remember to toss the squash occasionally during the roasting process to ensure even cooking.
Pro Tip: Enhance the flavor profile of this Rosemary Roasted Butternut Squash by experimenting with different types of olive oil. Try using a high-quality infused olive oil, such as lemon-infused or chili-infused, to give your dish an exciting twist. The subtle notes of the infused oil will elevate the overall taste and take your roasted squash to the next level of culinary excellence. Enjoy the adventure of discovering your favorite flavor infusion!

Once the butternut squash is done roasting, transfer it to a serving dish.Sprinkle the roasted pine nuts, crumbled bacon, and freshly grated Parmesan cheese over the top of the roasted squash.

Season with salt and pepper to taste.

Gently toss everything together to combine the flavors and textures.

Serve your Rosemary Roasted Butternut Squash as a delightful side dish or even a standalone treat. Enjoy!

This recipe will surely impress your taste buds with the rich flavors and textures of the roasted butternut squash, complemented by the savory bacon, crunchy pine nuts, and the wonderful aroma of rosemary and garlic.


- 3 pounds of butternut squash diced
- 2 TBsp Tuscan Olive Oil
- 1 TB Rosemary and garlic seasonings
- 1/4 cup roasted pine nuts
- 2 strips cooked and crumbled bacon
- 1/3 cup freshly grated parmesan cheese
- Salt and pepper to taste

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