Oven Roasted Butternut Squash

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Savory and delicious! This recipe for Oven Roasted Butternut Squash, shared with us by our friend Chef Ellen Clevenger-Firley, will delight your taste buds. A wonderfully versatile dish, serve alongside your favorite whole grain or add as an ingredient in another recipe.   

Serves 6
Serving Size: 1 cup
Prep Time: 15  minutes
Cook Time: 28-32 minutes
Total Time: 43-47 minutes


  • 2 pounds butternut squash peeled, seeded, and cut into small dice
  • 2 tbsp. olive oil
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • 2 tsp. fresh rosemary, minced
  • 1 Tbsp. fresh parsley, minced
  • 1-2 Tbsp. aged balsamic vinegar
  • Cooking spray


  1. Preheat oven to 425 degrees F.
  2. Coat rimmed baking sheet with cooking spray.
  3. Peel butternut squash, cut in half and remove seeds. Core and cut into 1” cubes.
  4. In a large bowl combine squash, olive oil, salt and pepper. Make sure all the squash gets some olive oil on all the sides.
  5. Place ingredients on the rimmed baking sheet and spread the squash around to give them space.
  6. Bake for 20 minutes. Remove from oven add parsley and rosemary. Stir well and return to oven for an additional 8-12 minutes depending on your desired level of crisp (I do 10 minutes).
  7. Place on serving platter and drizzle with balsamic vinegar.

Nutrition Information per Serving:

  • Serving Size: 1 cup (163 grams)
  • Vegetables: 1.08 cups
  • Fruits: 0 cups
  • Calories: 110 calories
  • Carbohydrates: 19 grams
  • Fiber: 3 grams
  • Protein: 2 grams
  • Fat: 5 grams
  • Sodium: 330 mg
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