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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.

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LousyChef January 02, 2015

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!

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**Mandy** March 25, 2012

Easy and delicious - thank you! :)

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yamakarasu October 22, 2011

Delicious!! So easy with so much flavor! The rosemary and parmesan against the roasted veggies gave great dimension to this wonderful side. Made using the two red pepper option and 1 1/2 teaspoon fresh rosemary instead of dried. Will be making again and again. Thanks for the post.

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Debbwl January 11, 2011

I really enjoyed this recipe. Not only colorful but good too! I used red, green and yellow peppers, so pretty with the orange of the squash. I did save some of the cheese, mixed with dried parsley and sprinkled over the top. Thank you.

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Paka December 22, 2010

Excellent taste!!!! I loved the parmesan cheese added to it. This will definitely be a repeat. All of our favorites in 1 dish. Made for Cookbook Tag Game 2010.

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nemokitty July 09, 2010

I really enjoyed this! I used a rather small squash so cut back a little on the rest of the ingredients. I cut the garlic in larger pieces and ate the whole thing myself! Thanks for a delicious way to fix squash! Made for Best of 2009 cookbook tag.

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Sharon123 February 11, 2010

I absolutely loved this! Like gailanng, I'm from the deep south, and I've waited for a cold snap to make roasted butternut squash...alas, it warmed up to 67 degrees the day I picked to make this recipe! The smell coming from the oven was scrumptious! A definite repeat dish.

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breezermom January 23, 2010

i havent eaten too many butternut squash dishes, but i must say this was really good!! i was surprised how it all brought out the sweetness just enough. thanks for a keeper! oh, and i cut down the oil to 1 tbls, and plan to cut down on the cheese next time, as a lot of it didnt really make it onto the squash (prob due to the lack of oil).

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Gracielagata October 08, 2009

In the deepest part of the south we have only 2 seasons: hot and scorching hot. Nevertheless, I'm looking forward to just plain 'hot' and wanted to kick off this autumnal season with a roasted squash dish. As the caramelized, rosemary and garlic infused squash wafted around me, I imagined myself in the northeast experiencing visual drifts of yellow, gold and red leaves. That is until my brood came inside dripping from a sprint under the garden hose. A girl can dream, can't she? Made for Everyday Is a Holiday.

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gailanng October 04, 2009
Garlic Roasted Butternut Squash