Garlic Roasted Butternut Squash

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This is always a hit with the family at holiday time.

Ingredients Nutrition

Directions

  1. Peel and discard seeds of the squash.
  2. Clean out peppers
  3. Cube vegetables in small dice and place in large bowl.
  4. Peel and mince garlic and add to squash.
  5. Add the oil, rosemary, cheese, salt and pepper.
  6. Mix all together well and place in a greased baking dish.
  7. Bake uncovered at 350°F for 1 hour.
Most Helpful

5 5

This was exactly what I was looking for! I didn't want to do the usual "sweet" roasted squash, and I'm so glad you have this here! I added an extra garlic clove since we love it, and I only had 1/2 a red and 1/2 a green pepper to add. I also threw in half a chopped onion, since the leftovers are being made into a quick squash soup, and that's all that was missing from the other recipe! Thank you for providing TWO different meals with your recipe! Next time I might roast even longer, since I like the crispy bits.

4 5

Lovely & colourful and nice for something different, have never used rosemary with pumpkin before. Made for a nice side dish and a change from potatoes. Thanks for posting!

5 5

Easy and delicious - thank you! :)