Roasted Balsamic Butternut Squash Recipe

Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 25-35 minutes


  • 1 large butternut squash (about 2-3 pounds)
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Optional additions

  • 1 tablespoon maple syrup or honey (for extra sweetness)
  • Pinch of red pepper flakes (for a touch of heat)
  • Toasted nuts like pecans or almonds (for garnish)
  • Crumbled feta or goat cheese (for garnish)

Utensils and Equipment

  • Large, sharp knife
  • Vegetable peeler
  • Large bowl
  • Baking sheet
  • Parchment paper (optional)


1. Preheat oven

  • Preheat your oven to 400°F (200°C).
  • Line a baking sheet with parchment paper for easier cleanup, if desired.

2. Prep the squash

  • Cut off the top and bottom ends of the butternut squash.
  • Use a vegetable peeler to remove the tough skin.
  • Cut the squash in half lengthwise.
  • Scoop out the seeds and stringy pulp with a spoon.
  • Cut the squash into 1-inch cubes.

3. Season the squash

  • In a large bowl, toss the butternut squash cubes with olive oil, balsamic vinegar, rosemary, garlic powder, salt, and pepper.
  • Add maple syrup or honey if you want a sweeter flavor.

4. Roast the squash

  • Spread the seasoned squash evenly onto the prepared baking sheet.
  • Roast for 25-35 minutes, or until the squash is tender and slightly browned/caramelized around the edges. Stir halfway through cooking for even roasting.

5. Finishing and serving

  • Taste and adjust seasonings if needed.
  • Consider adding a touch more balsamic vinegar for a tangier finish.
  • Garnish with your choice of toasted nuts, crumbled cheese, or a sprinkle of fresh herbs, if desired.
  • Serve warm as a side dish or enjoy with your favorite protein.


  • Cut squash into uniform sizes for even cooking.
  • Avoid overcrowding the pan. This helps the squash caramelize rather than steam.
  • For extra richness, use melted butter or ghee instead of olive oil.
  • Fresh herbs can be used in place of dried rosemary. Finely chop them and add to taste.


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