Roasted Butternut Squash with Rosemary & Garlic
Butternut squash cubed and tossed with fresh rosemary, garlic, and olive oil, then roasted until golden and caramelized. Finished with toasted pine nuts just before serving. A simple, flavorful fall side dish that works on a weeknight table and a holiday spread alike. And makes the whole house smell like autumn!
Equipment
- sheet pan
- Large mixing bowl
- sharp chef's knife
- vegetable peeler
- small dry skillet (for toasting pine nuts)
Ingredients
- 1 butternut squash (peeled, de-seeded, and cubed into 1½ to 2-inch pieces)
- 2 Tbsp olive oil
- 4 rosemary sprigs (finely chopped)
- 3 garlic cloves (minced)
- ¼ cup toasted pine nuts
- ½ tsp kosher salt
- ½ tsp fresh cracked black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Cut the butternut squash in half, scoop out the seeds, peel it, and cut into cubes about 1½ to 2 inches in size. Cut as evenly as possible so the pieces roast at the same rate.
- Place the cubed squash in a large mixing bowl. Add the olive oil, chopped rosemary, minced garlic, salt, and pepper. Toss until everything is evenly and thoroughly coated.
- Spread the squash out on a sheet pan in a single layer, leaving a little space between the pieces. Crowding the pan will steam the squash instead of caramelizing it.
- Roast for approximately 35 minutes, flipping the squash halfway through, until the pieces are tender and the edges are golden and caramelized.
- While the squash is roasting, toast the pine nuts. In a small, dry skillet (no oil or butter added) over medium-low heat, add the pine nuts. Stir or shake the skillet constantly. Remove when they start to turn golden and smell nutty. Cool on a plate until ready to use.
- Transfer to a serving dish and sprinkle the toasted pine nuts over the top just before serving.
Notes
Make Ahead
- Peel, de-seed, and cube the squash up to 2 days ahead. Store in an airtight container in the refrigerator.
- Toast the pine nuts ahead and store at room temperature in a sealed container.
- Toss with oil and seasonings and roast fresh for the best caramelization.
How to store:
- Store roasted squash in an airtight container in the refrigerator for up to 3 to 5 days.
- Store pine nuts separately so they stay crunchy. Add fresh when serving leftovers.
How to reheat:
- Reheat in a 375°F (190°C) oven for 8 to 10 minutes until warmed through and edges are crisping back up.
- Alternatively, warm in a skillet over medium heat with a small drizzle of olive oil.
- Microwave works in a pinch. Reheat in 30-second intervals. Note the squash will be softer.
- Add fresh pine nuts after reheating.
Freezing:
- Let roasted cubes cool to room temperature completely before freezing.
- Flash freeze in a single layer on a parchment-lined baking sheet for 1 to 2 hours until frozen solid.
- Transfer to an airtight container or freezer bag with as much air removed as possible. Freeze for up to 10 to 12 months.
- Thaw overnight in the refrigerator. Note: thawed roasted squash will be softer. It is best used in warm dishes like soups or grain bowls rather than served as-is.