Roasted Butternut Squash with Rosemary

Bring holiday festivities to dinner with Rosemary and Sugar Roasted Savory Butternut Squash!

3 Ingredients, Roasted Butternut Squash with rosemary, hint of sugar and salt for a savory festive side that everyone will enjoy! This easy Thanksgiving side will be perfect addition to family dinner with my Wild Rice Stuffing and Pumpkin Dinner Rolls with Ginger-Honey Butter.

Oh, and if you are not planning to bake a whole turkey this year? I also have this perfect Lemon Thyme Roasted Whole Chicken recipe to complete the Thanksgiving feast. 

Today's recipe is gluten free, vegan, and low carb. You can also replace sugar with agave/brown sugar for rich brown color or just for personal touch.

So, let's roast some butternut squash!! Shall we?!

Every fall-winter season when butternut squash is in season and super sweet... We roast a LOT of it. We are huge fan of savory  flavors with roasted butternut squash. So I keep finding new flavor ideas to season this humble vitamin-rich fruit. I don't share every such recipe on blog or otherwise blog will be loaded with roasted butternut squash recipes. Honestly, most recipes...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 1.5 lbs, 3-4 Serving Serves: 4
Notes: No. of servings depends on serving size.


  • 1.5 lbs Butternut Squash (a medium squash)
  • Rosemary (2-3 fresh sprigs, about a tbsp when small chopped)
  • 2 tbsp Sugar (white or lite brown sugar)
  • 2.5 tbsp Olive Oil
  • Salt
  • Black Pepper


  • 1. Preheat oven at 400 degrees Fahrenheit. Line 2 baking sheets with parchment and set aside.
  • 2. Peel and slice butternut squash into wedges. In a bowl, add oil, sugar, chopped rosemary with 1/2 tsp salt and black pepper (adjust per taste). Mix well. Add squash wedges and massage to coat in sugar and rosemary mixture. Place on baking sheet.
    Additional Notes:
    To make slicing easy, I like to cut squash into round discs. Then peel each disc with peeler, scoop out seeds and slice in half. You can also bake it skin-on and discard it later.
  • 3. Bake for 20-25 minutes or until squash is knife tender. Sprinkle little more salt before serving.
    Additional Notes:
    Don't let squash go mushy. It taste best when cooked but still firm enough to lift a piece without breaking.