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5 from 1 vote

Roasted Butternut Squash with Duck Fat, Garlic and Rosemary

This easy roasted winter squash is a perfect side dish for fall or the holidays.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Keyword: Oven Roasted
Diet: AIP, Dairy Free, Gluten Free, Paleo, Whole30
Servings: 4 servings
Calories: 144
Author: Lisa Wells


  • 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


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


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