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Sweet and Savory Roasted Butternut Squash

Sue Lau
Prep Time 15 mins
Cook Time 45 mins
Course Side Dish
Cuisine American
Servings 3


  • 1 1/2 pounds cubed fresh butternut squash
  • 3 tablespoons melted butter
  • 2 tablespoons maple syrup
  • 1 tablespoon orange marmalade
  • 1/2 teaspoon ground ginger
  • salt and black pepper to taste
  • 2 teaspoons minced fresh rosemary


  • Preheat oven to 400F.
  • Toss together all ingredients except rosemary.
  • Spread squash mixture in a single layer on a nonstick baking sheet (I use nonstick foil for easy cleanup).
  • Roast in a preheated over for 40 minutes, stirring after 20 minutes.
  • Sprinkle squash with minced rosemary and roast another 5-10 minutes.


From the kitchen of palatablepastime.com