Rosemary Balsamic Butternut Squash

Jump to Recipe Leave A Comment

Rosemary Balsamic Butternut Squash is one of my favorite fall side dishes.

Rosemary Balsamic Butternut Squash | stephgaudreau.comWhat’s not to love about caramelized roasted butternut – one of my favorite fall veggies – drizzled with an infused rosemary balsamic glaze…and only 4 ingredients? Sounds like a mouthful of autumn awesome to me.

How I Make This Rosemary Balsamic Butternut Squash

The first time I had squash like this, it was grilled (outdoor cooking for the win), but with the weather turning cooler (and with a lack of a grill here in Scotland) I decided to bake it in the oven. It was every bit as tasty.

If you want to save time, you can leave the butter squash unpeeled. Yes, the cooked skin softens and is edible. For maximum flavor, use fresh rosemary if you can.

What Can You Use Instead of Butternut Squash?

You could use another hard squash like kabocha or acorn!

Rosemary Balsamic Butternut Squash | StupidEasyPaleo.com

Rosemary Balsamic Butternut Squash

Course: Side Dish
Cuisine: Gluten-Free, Paleo, Whole30
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 135 kcal
Author: Steph Gaudreau

Rosemary Balsamic Butternut Squash is one of my favorite fall side dishes. The sweet-tangy balsamic goes perfectly with the fresh rosemary.

Print

Ingredients

  • 1 large butternut squash peeled
  • 1 tbsp melted coconut oil or avocado oil
  • 1 tbsp chopped fresh rosemary
  • 1/3 cup balsamic vinegar
  • 2 sprigs fresh rosemary
  • sea salt to taste

Instructions

  1. Preheat your oven to 400°F. Line two baking sheets with parchment paper.

  2. Peel the squash, if desired. Cut it lengthwise down the middle. Scoop out the seeds (they’re great toasted). Lay the halves flat and cut them into thin half circles (no larger than ¼” thick).
  3. Put half the squash on a baking sheet. Drizzle with half the oil / fat. Sprinkle with half the rosemary and a pinch of salt. Toss everything until the squash is well coated. Repeat with the other half of the squash.
  4. Bake the squash for about 20 minutes or until the edges are browned. Check once during baking, flip the pieces over, and return to the oven.
  5. While the squash is baking, make the balsamic vinegar reduction. Pour the vinegar into a small pot, and add the rosemary sprigs. Bring to a boil then turn the heat down medium-low. You want to reduce this by at least half so the vinegar thickens enough to coat the back of a spoon but not so much that it completely sticks to the bottom of the pan (or even worse, starts to burn. Try not to walk away from the stove while you’re doing this…I know from experience). Once the vinegar is reduced, discard the rosemary sprigs.
  6. After the squash is roasted, serve by drizzling with the balsamic vinegar reduction. A little goes a long way.

Recipe Notes

My recipes are all in a meal planner. Check it out!

Nutrition Facts
Rosemary Balsamic Butternut Squash
Amount Per Serving
Calories 135 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 3g 15%
Sodium 12mg 1%
Potassium 683mg 20%
Total Carbohydrates 25g 8%
Dietary Fiber 4g 16%
Sugars 7g
Protein 2g 4%
Vitamin A 399.2%
Vitamin C 48.1%
Calcium 10.2%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Pin this Rosemary Balsamic Butternut Squash for later.

Rosemary Balsamic Butternut Squash | stephgaudreau.com

Have a question about this Rosemary Balsamic Butternut Squash Recipe? Leave it in the comments below!

You Might Also Like...

Affiliate Disclosure Note

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • Cheryl Samms says:
    • Steph says:
  • Olivia says:
    • Steph says:
  • Kathleen says:
    • Steph says:
  • Dana says:
  • Susan Lerner says:
    • Candace Ricciardi says:
  • Carmen Lindsay says:
    • Steph says: