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Roasted Rosemary Butternut Squash & Shallots

Scott Phillips

Servings: 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

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


  • 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.


Rate or Review

Reviews (18 reviews)

  • Angelafran | 10/14/2019

    Easy, delicious side dish for Thanksgiving. The squash caramelized very nicely. Even the usual non-squash eaters enjoyed it.

  • AFH | 04/11/2019

    Delicious and easy. Good way to use butternut squash if I don't feel like soup.

  • barbmcl | 01/17/2016

    Excellent flavor, very easy recipe.

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