Skip To Content
Home Recipes Browse Recipes Butter and Rosemary Roasted Delicata Squash
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 171 g
(Approx. 6 Servings)
Amount Per Serving
Calories 220 Calories From Fat 140
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 10 g 50%
Trans Fat 0.5 g
Cholesterol 40 mg 13%
Sodium 330 mg 14%
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 2 g
Protein 2 g
Vitamin A 140% • Iron 8%
Vitamin C 30% • Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Butter and Rosemary Roasted Delicata Squash

Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 h 20 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 delicata squash, peeled
4 Oz unsalted butter
2 sprigs of fresh rosemary
1 Tsp kosher salt, plus more as needed
1 Tsp cracked black pepper, plus more as needed
Check All
Uncheck All
Add to list

Instructions

1
Preheat oven to 400˚F.
2
Cut squash in half and scrape out seeds. Cut into chunks and place into a bowl.
3
Place a small pot on stove over medium heat.
4
Add butter and rosemary letting butter to melt and bubble slightly.
5
Remove from heat and pour over squash, season with salt and pepper.
6
Toss to coat and keep rosemary stems with squash.
7
Place onto a sheet pan and place into oven.
8
Roast for 30 to 45 minutes or until squash is slightly browned and tender.
9
Remove and season to taste as needed.
Save recipe Save recipe  
Add to list Add to list View Lists
Email
Print Print