Preheat oven to 400 degrees. Toss butternut squash slices with olive oil. Place on a rimmed baking pan and top with rosemary and garlic. Roast 40 minutes or until tender; turning once halfway through. Remove from oven and serve drizzled with melted butter.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
This recipe is so easy! It has us asking, "should we be making roasted butternut squash more often?!"
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (2-lbs.) butternut squash, peeled and cut into 1/2-inch slices | ||
| 2 tsp. Gustare Vita olive oil | ||
| 2 sprig(s) fresh rosemary | ||
| 4 clove(s) garlic, peeled and halved | ||
| 2 tbsp. Hy-Vee salted butter, melted |
Things To Grab
- Rimmed baking pan
Directions
Nutrition facts
Servings
130 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 10mg
- Sodium: 35mg
- Total Carbohydrates: 16g
- Protein: 1g
Daily Values
0%
Iron 6%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 10%