With fall breezes carrying aromas that tantalize the senses, there's no better time to explore the deep, earthy flavors of seasonal produce all in one dish of Rosemary and Balsamic Vinegar Roasted Butternut Squash.
This recipe that marries these ingredients in a way that is not just delicious but also a treat for your health regimen. Whether you're a foodie looking for your next adventure, a health-conscious eater, or a home cook ready to try something new, this recipe is your culinary guide to a satisfying and nutritious dish.
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Rosemary and Balsamic Vinegar Roasted Butternut Squash
Butternut squash, a beloved autumn staple, pairs elegantly with the robust essence of rosemary and the sweet tang of balsamic vinegar. This trio not only makes your home smell like a cozy Italian kitchen but also brings a touch of warmth and nutrition to your table.
Not only is this dish a burst of fall flavors, but it also packs a nutritional punch. Butternut squash is low in calories and high in nutrients, making it an excellent addition to a weight management plan. When prepared with heart-healthy olive oil and antioxidant-rich rosemary, and without the unnecessary fats or sugars, this dish is a powerhouse of vitamins and minerals such as beta-carotene, which is converted into vitamin A in the body, essential for eye health.
You can enjoy rosemary and balsamic vinegar roasted butternut squash as a flavorful side dish or a satisfying main course. It pairs wonderfully with a variety of proteins such as Butter Chicken or a juicy Garlic Herb Steak.
Ingredients
Serves: 4 Prep Time: 15 minutes Cook Time: 40 minutes
- 1 medium butternut squash
- 2 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- 1 tablespoon + 1 teaspoon balsamic vinegar
- 1 teaspoon fresh rosemary leaves, finely chopped
- Sea salt and freshly ground black pepper to taste
How to Make Rosemary and Balsamic Vinegar Roasted Butternut Squash
Preheat your oven to 400 F.
Prepare the butternut squash by cutting it in half, removing the seeds and peeling it with a knife. Now cut the peeled squash into cubes.
Combine the rosemary, 1 tablespoon balsamic vinegar, garlic and olive oil in a bowl and season to taste with sea salt and freshly ground black pepper.
Toss the butternut squash cubes in the liquid and place in a baking dish.
Place in the preheated oven for about 40 minutes, until soft and caramelized.
Remove from the oven, toss the cooked squash with the remaining 1 teaspoon balsamic vinegar and serve.
More Vegetable Side Dish Recipes
If you love veggies as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Creamy Garlic Mushrooms Recipe
- Paleo Mashed Potatoes Recipe
- Slow-Cooked Garlic Artichokes
- Grilled Paprika Brussels Sprouts
- Eggplant, Zucchini, and Tomato Bake
📖 Recipe
Rosemary and Balsamic Vinegar Roasted Butternut Squash
Ingredients
- 1 medium butternut squash
- 2 tablespoon extra-virgin olive oil
- 1 clove garlic minced
- 1 tablespoon + 1 teaspoon balsamic vinegar
- 1 teaspoon fresh rosemary leaves finely chopped
- Sea salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400 F.
- Prepare the butternut squash by cutting it in half, removing the seeds and peeling it with a knife. Now cut the peeled squash into cubes.1 medium butternut squash
- Combine the rosemary, 1 tablespoon balsamic vinegar, garlic and olive oil in a bowl and season to taste with sea salt and freshly ground black pepper.2 tablespoon extra-virgin olive oil, 1 clove garlic, 1 tablespoon + 1 teaspoon balsamic vinegar, 1 teaspoon fresh rosemary leaves, Sea salt and freshly ground black pepper to taste
- Toss the butternut squash cubes in the liquid and place in a baking dish.
- Place in the preheated oven for about 40 minutes, until soft and caramelized.
- Remove from the oven, toss the cooked squash with the remaining 1 teaspoon balsamic vinegar and serve.
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