Roasted Rosemary Butternut Squash & Shallots

Sunday , 5, January 2014 Leave a comment

roasted rosemary butternut squash & shallots

Butternut Squash is everywhere this time of year. So delicious and can be made so many ways!

Roasted in the oven to bring out it’s natural flavors is one of my favorites 🙂


  • 3 cups Butternut Squash… 3/4-inch-diced… peeled
  • 4 medium Shallots…peeled and quartered
  • 2 tbsp.extra-virgin Olive Oil
  • 1 tsp. fresh Rosemary…  chopped
  • 1 tsp. Kosher Salt
  • 1/2 tsp. granulated Sugar
  • 1/2 tsp. freshly ground Black Pepper


  • Heat oven to 450 degrees
  • Place Squash and Shallots in a large bowl….toss with Oil to coat well.
  • Sprinkle Rosemary..Salt..Sugar..Pepper over Squash/Shallots… toss again to coat.
  • Put Squash & Shallots on a large rimmed baking sheet…spread out in a single layer.
  • Roast 20 minutes…stir…roast an additional 10 -15 minutes until tender and lightly browned.
  • Add Salt & Pepper to taste before serving. 😉

Recipe courtesy of Fine Cooking

Roasted Rosemary Butternut Squash & Shallots

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