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Roasted Rosemary Butternut Squash & Shallots

Featured in our 2018 Christmas Guide
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


  • 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.

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