It looks almost like sweet potatoes
This is a really easy way to fancy up butternut squash and is a perfect side for chicken. The natural sweetness of the squash pairs well with the savory herbs.
Butternut Squash Baked with Herbs
- 3 tbsp butter
- 1 butternut squash
- 1 tbsp fresh chopped rosemary
- 1 tbsp fresh chopped parsley
- Salt/pepper
Scoop seeds out of squash and slice into 1″ slices. Melt butter and saute spices until butter begins to brown. Pour over squash and mix well. Arrange squash in a single layer on a baking sheet. Roast at 375 degrees until browned, flipping once halfway through.
Rufus' Food and Spirits Guide 
I’ve been craving this, good timing.
Delicious. I’ve added roasted butternut squash to cooked chickpeas, Indian spices, chicken or vegetable stock, pureed it and ended up with the most wonderful soup.
How long will it take to roast?
About 20-30 minutes. Make sure to flip them half way through.
Love butternut squash but never used anything but butter when I roast it. Rosemary makes everything better and I’m sure it works here, too.
A little early for the squash, but definitely a keeper once the mercury plummets.
Oh, I love the simplicity of this recipe! Is wonderful how so few ingredients can turn into such an enticing dish… It looks delicious. Thanks for sharing 🙂
I love this squash.
I guess Fall is coming, isn’t it? I love butternut squash, so I guess I can take it. 🙂
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