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Roasted Rosemary Butternut Squash & Shallots

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Serves four.

  • 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

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.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 110; Fat (g): fat g 7; Fat Calories (kcal): 60; Saturated Fat (g): sat fat g 1; Protein (g): protein g 1; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 12; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 290; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 3;

Photo: Scott Phillips

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.

I used thyme instead of rosemary and it was excellent. Also it is better to increase the size if you want to serve more than a couple of people.

Delicious and easy. I added diced pancetta and cut back on the oil. Used others' tip to sub maple syrup for the sugar. Even my boys liked it. My oven runs a little hot but I was surprised when this took half the time indicated, so keep an eye on it!

I love this recipe and make it often. I use extra rosemary but skip the sugar. Great side dish during the week or for company.

We had this for Thanksgiving dinner and it was delicious. I subbed 2 tsp maple syrup for the 1/2 tsp sugar, but I'm sure if you use the sugar it will still be great. The only thing I didn't like was cranking the oven up to 450 after it had been on for 4 hours with the turkey, etc, and the kitchen was already hot. Not sure the yield is accurate, either. I doubled the recipe, using 6 cups cubed squash for 6 people (none of them teenagers with big appetites) and we had none left. If you have 8 diners you should triple it.

My 16 year old grandson declared this AWESOME and was disappointed that there wasn't more. 3 cups just doesn't feed 4 people. I did 5 cups for 5 and I could have used 7 to 8 cups. I am doing 3 cups for 2 of us tonight.

Very, very good! Added a few strips of bacon sliced in 1/2 inch strips and used about 2 tsp of maple syrup instead of sugar. When it finished cooking, mixed about 1/2T of butter and squeeze of lemon juice. Would definitely make again. Very easy, especially when you use the pre-cut bags of squash like I did.

Delicious! I added some fresh parsley, sage and thyme for a little extra flavor. Also, I chopped some of the shallots into small slivers--they caramelized quite nicely and added a little more crispness to the dish. Very easy to prepare and super tasty!

Made this today for the first time. Wonderful!!!!!!! Very easy and very healthy. I did not have any shallots on hand so I used one small yellow onion and added some garlic. Will have shallots for the next time. Wonderfful simple recipe.

Quick & easy to prepare. Great flavor with minimal effort! I will definately make this again.

I love this recipe and get tired of doing the same old thing. I love using my own rosemary when in season, and occasionally add a chopped parsnip of equal size to the squash to the mixture. I might add a little more sugar and salt. I think that fresh rosemary adds a big difference as opposed to a dry herb. This is a great recipe to use with venison and other mixed game such as pheasant or elk. Easy and perfect for a group. I like it when the squash caramelizes a little as it browns.

Delicious. I did cut back on the rosemary by 1/2 though.

This was delicious! I've made it twice in one week. Very easy to prepare. Highly recommended.

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