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    Home » Sides

    Roasted Butternut Squash with Duck Fat, Garlic and Rosemary

    October 25, 2013 Updated: September 15, 2021 by Lisa Wells / 5 Comments

    Roasted Butternut Squash with Rosemary on table

    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.

    Butternut Squash Roasted with Duck Fat, Garlic and Rosemary

    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.

    Want more butternut squash recipes? Here are a few to try.

    • How To Cook Butternut Squash In Instant Pot
    • Sausage and Butternut Squash Frittata
    • Crock Pot Butternut Squash
    • Smoked Maple Butternut Squash

    Roasted Butternut Squash with Duck Fat, Garlic and Rosemary

    This easy roasted winter squash is a perfect side dish for fall or the holidays.
    5 from 1 vote
    Print Save Email
    Prep Time: 5 mins
    Cook Time: 30 mins
    Total Time: 35 mins
    Servings: 4 servings
    Course: Side Dish
    Cuisine: American
    Diet: AIP, Dairy Free, Gluten Free, Paleo, Whole30
    Author: Lisa Wells

    Ingredients

    • 1 large butternut squash peeled and cubed
    • 2 tablespoons duck fat or fat of choice, melted
    • 3 cloves garlic peeled
    • 1 tablespoon fresh rosemary leaves chopped
    • Coarse sea salt and fresh ground pepper to taste

    Instructions

    • Preheat oven to 400 degrees.
    • Toss all ingredients together on rimmed baking sheet.
    • Bake until squash is tender and golden brown, about 30 minutes.

    Nutrition

    Calories: 144kcal Carbohydrates: 22g Protein: 2g Fat: 6g Saturated Fat: 2g Cholesterol: 6mg Sodium: 8mg Potassium: 669mg Fiber: 3g Sugar: 4g Vitamin A: 19945IU Vitamin C: 40.1mg Calcium: 94mg Iron: 1.3mg
    Keyword: Oven Roasted
    Did you make this recipe?Please leave a star rating above and share your photo on social. I love seeing what you've made!

    More Sides

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    Reader Interactions

    Comments

    1. Blogit4343

      August 16, 2014 at 9:21 am

      Hi, how did you peel and cube the squash? Did you cook it first? This thing is hard to cut.

      Thanks!

      Reply
      • Lisa

        August 16, 2014 at 7:48 pm

        I agree - I hate cutting up squash. I usually get it already cut up in the produce department for this recipe. Or I roast it whole and then cut it up if I'm mashing it. Here's a link to how I roast it - https://cookeatpaleo.com/how-to-roast-a-whole-squash-or-pumpkin/

        Reply
    2. Madison @ Keto Diet

      January 29, 2018 at 3:12 pm

      5 stars
      I already prepare this dish, I put a bit of ground basil. it's easy to prepare. And the flavor don't have compromise on taste..

      Reply
    3. Carmen

      March 09, 2018 at 8:18 am

      How many people will this recipe feed?

      Reply
      • Lisa

        April 13, 2018 at 1:30 pm

        Hi Carmen, this recipe makes four servings.

        Reply

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