I think I’ve roasted butternut squash every week this fall. This is one of my favorite ways to make it – roasted with duck fat, garlic and rosemary. The recipe is incredibly simple. The hands-on prep takes just a few minutes, and the oven does all the work for you. This roasted butternut squash is an easy fall side dish.
You can start with a whole butternut squash, and peel and cube it. But I have to admit that I hate cutting up squash. Luckily, this time of year it’s easy to find fresh pre-cut butternut squash in the produce section of the local grocery store. Starting with pre-cut squash makes this recipe quick and easy.
Everything tastes better cooked in duck fat. As far as I’m concerned it’s right up there with bacon fat as one of the all-time great cooking fats. You can buy duck fat online, or in upscale grocery stores. Of course, if you’re lucky enough to have duck fat that you rendered from cooking a duck, by all means, use it for this recipe. And if you don’t have duck fat, you can always substitute your favorite cooking fat.
Once you melt the duck fat, all that’s left to do is peel a few cloves of garlic and chop the fresh herbs. A quick toss on a baking sheet and it goes in the oven to roast. In half an hour you’ve got a wonderful roasted butternut squash side dish. And you can use any leftovers to make butternut squash soup.
- 1 large butternut squash, peeled and cubed
- 2 tablespoons melted duck fat, or fat of choice
- 3 cloves garlic, peeled
- 1 tablespoon fresh rosemary leaves, chopped
- Coarse sea salt and fresh ground pepper to taste
- Preheat oven to 400 degrees.
- Toss all ingredients together on rimmed baking sheet.
- Bake until squash is tender and golden brown, about 30 minutes.