The squash obsession is going strong at dollop! We’ve tackled spaghetti squash and acorn squash is coming up in the coming weeks (see it peeking out back there in the picture) but today we’re cooking up a butternut. The only challenge I’ve found with butternut squash is picking which of the countess ways you feel like cooking it. Today’s recipe is a simple and tasty version that’s a delicious side dish for pork, chicken or beef or even served room temperature on top of mixed greens with a few dried cranberries and pine nuts. Roasting the squash in small cubes ensures each bite is packed with flavor and the perfect combination of a little crispy on the outside and soft on the inside.
prepping the squash
Peel the butternut squash and once peeled cut the squash in half lengthwise. Scoop out the seeds and discard. Then start chopping. Cut the top stem and bottom off each half and cut into bite size (or just slightly larger) cubes. Put the cubes in a large bowl.
rosemary and oil
Yes, that’s it! (well plus a little salt and pepper)
Pick out a few stems of fresh rosemary and gently pull down on the stems so the leaves come off. Finely chop the rosemary leaves and combine with the oil. Pour over the squash and toss so all cubes are covered evenly. Place the coated cubes on a large baking sheet and spread out so the cubes are in one layer (no cubes are on top of another cube). Sprinkle with salt and pepper to taste.
roasting and serving
Place the baking sheet in a preheated oven and bake 50 – 60 minutes. Set your timer for every 20 minutes and take the baking sheet out of the oven and flip the cubes so they get roasted on all sides (careful the pan and cubes are super hot!).
Once the cubes are roasted on all sides and the middle is soft when pierced with a fork they are ready to serve and enjoy!
For a different flavor serve with a high quality balsamic vinegar on the side so each person can drizzle a little over their squash.
- butternut squash - 1 medium size (7 cups of cubed squash)
- fresh rosemary - 3 sprigs (about 1 heaping tablespoon when chopped)
- olive oil - 3 tablespoons
- salt and pepper to taste
- balsamic vinegar (optional)
- Preheat oven to 400°
- Peel butternut squash
- Cut in half lengthwise
- Remove seeds and discard
- Cut top stem and bottom off of squash halves
- Chop squash into cubes slightly larger than bite size
- Remove leaves from rosemary stems
- Finely chop rosemary leaves
- Combine finely chopped rosemary leaves with olive oil and stir
- Pour rosemary olive oil over cubes and toss so all cubes are evenly coated
- Place coated cubes on a baking sheet in a single layer
- Sprinkle with salt and pepper to taste
- Bake for 50 - 60 minutes
- Flip cubes every 20 minutes so all sides are evenly roasted
- When squash is fully roasted remove cubes from baking sheet
- Serve with balsamic vinegar on the side to be drizzled over the squash