Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Roasted Rosemary Butternut Squash & Shallots

Scott Phillips

Servings: four.

Ingredients

  • 3 cups 3/4-inch-diced, peeled butternut squash (from about a 2-lb. squash)
  • 4 medium shallots
  • 2 Tbs. extra-virgin olive oil
  • 1 tsp. chopped fresh rosemary
  • 1 tsp. kosher salt
  • 1/2 tsp. granulated sugar
  • 1/2 tsp. freshly ground black pepper

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 110
      Fat Calories (kcal): 60
      Fat (g): 7
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 0
      Sodium (mg): 290
      Carbohydrates (g): 12
      Fiber (g): 3
      Protein (g): 1

Preparation

  • Position a rack in the center of the oven and heat the oven to 450°F.
  • Put the squash on a heavy-duty rimmed baking sheet. Peel and quarter each shallot and add them to the squash. Drizzle the oil over the vegetables; toss to coat. Sprinkle the rosemary, salt, sugar, and pepper over the squash; toss to coat.
  • Distribute the vegetables evenly on the baking sheet. Roast for 20 minutes. Stir, then continue roasting until the vegetables are tender and lightly browned, 10 to 15 minutes more. Before serving, taste and season with more salt if needed.

Reviews

Rate or Review

Reviews

  • barbmcl | 01/17/2016

    Excellent flavor, very easy recipe.

  • user-3014472 | 12/10/2015

    This is an elegant side dish. I had non-squash eaters going back for seconds and thirds. A must for any holiday table!

  • Swimslaps | 11/26/2014

    I don't love squash but this recipe may change my mind. It's really good. As many cooks do, I had to add my own touch (a compulsion I think). So I added about a teaspoon soy sauce for a umami touch, about 1/3 C walnuts chopped and parsley because I didn't have rosemary.. Good!

  • nitahousman | 11/10/2014

    Outstanding recipe. Served with roasted chicken. Used fresh rosemary out of the garden and subbed maple syrup (grade B) for the sugar. Truly a keeper.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Moveable Feast Logo

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks