Garlic Roasted Butternut Squash

"This is always a hit with the family at holiday time."
photo by Debbwl photo by Debbwl
photo by Debbwl
photo by Sharon123 photo by Sharon123
photo by breezermom photo by breezermom
photo by breezermom photo by breezermom
photo by gailanng photo by gailanng
Ready In:
1hr 30mins




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

Questions & Replies

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  1. 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.
  2. 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!
  3. Easy and delicious - thank you! :)
  4. 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.
  5. 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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