Looking for an easy fall side dish? This roasted butternut squash with garlic and rosemary is perfect with chicken or alongside a holiday roast!
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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.
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
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.
Blogit4343 says
Hi, how did you peel and cube the squash? Did you cook it first? This thing is hard to cut.
Thanks!
Lisa says
I agree about 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/
Carmen says
How many people will this recipe feed?
Lisa says
Hi Carmen, this recipe makes four servings.