Baked Butternut Squash

It looks almost like sweet potatoes

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.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Food, Recipes, Sides, vegetarian and tagged , , , . Bookmark the permalink.

12 Responses to Baked Butternut Squash

  1. Kristy says:

    I’ve been craving this, good timing.

  2. A_Boleyn says:

    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.

  3. Sharron Bearly says:

    How long will it take to roast?

  4. ChgoJohn says:

    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.

  5. Eva Taylor says:

    A little early for the squash, but definitely a keeper once the mercury plummets.

  6. 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 🙂

  7. I love this squash.

  8. Michelle says:

    I guess Fall is coming, isn’t it? I love butternut squash, so I guess I can take it. 🙂

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