Rosemary Roasted Butternut Squash

Rosemary Roasted Squash

Rosemary Roasted Butternut Squash

By PS1000 Plan  , , , , , ,

November 5, 2018

  • Prep: 18 mins
  • Cook: 45 mins
  • Yields: 6 Servings
Rosemary Roasted Squash


Begin by preheating the oven to 400 degrees F.

Slice the squash into pieces and mix with the garlic, rosemary, olive oil, salt, and black pepper.

Line a baking sheet with parchment paper. Spread the squash mixture onto the baking sheet. Place the baking sheet in the oven to cook for about 45 to 50 minutes. Make sure that the squash is caramelized and golden brown in color before removing. Remove and enjoy!


1 Butternut Squash

2 Cloves of Garlic

2 Fresh Rosemary Sprigs

2 tbsp Olive Oil

Sea Salt to Taste

Ground Black Pepper


Nutrition Facts

Serving Size1

6 Reviews

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June 27, 2019

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November 12, 2018

Are we allowed to have Squash on Phase 1? I don’t see it in the list of vegetables.

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