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Roasted butternut squash on a baking sheet with rosemary Sprigs

Roasted Butternut Squash

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 servings as a side dish
Calories: 157.79kcal
Author: Catalina
Roasted Butternut Squash is a healthy and delicious way to serve this veggie as a side dish during the fall season.


  • 1 large butternut squash seeded, peeled and cut into chunks about 1 inch square chunks
  • 2 tablespoons olive oil
  • ¼ cup maple syrup or honey
  • 3 tablespoons brown sugar optional
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 sprigs rosemary


  • Preheat oven to 400˚F.
  • Lightly coat a baking sheet with nonstick spray and set aside.
  • Prepare the butternut squash by peeling it, removing the seeds and chopping it into chunks. Arrange it into a single layer onto the prepared baking sheet.
  • Drizzle the cubed squash with olive oil, maple syrup, brown sugar, cinnamon, and nutmeg. Gently toss to combine.
  • Bake for 25-30 minutes, turning once mid-process. The squash should be fork tender.
  • Garnished with fresh rosemary and serve.


Calories: 157.79kcal | Carbohydrates: 29.85g | Protein: 1.28g | Fat: 4.83g | Saturated Fat: 0.69g | Sodium: 8.03mg | Potassium: 478.17mg | Fiber: 2.68g | Sugar: 16.64g | Vitamin A: 13287.5IU | Vitamin C: 26.25mg | Calcium: 82.95mg | Iron: 0.92mg