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5 from 2 votes

Spicy Rosemary Butternut Squash

Spicy Rosemary Butternut Squash is a super easy less than 30 minute side dish that works perfectly as part of an autumn meal.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Sides
Cuisine: American
Servings: 4
Calories: 137kcal
Author: HWC Magazine


  • 2-3 pounds butternut squash cut in half, seeds removed and sliced into ¼ inch slices/
  • 1 tablespoon olive oil
  • salt and pepper
    to taste
  • 1 tablespoon rosemary
    fresh minced
  • ½ teaspoon cayenne pepper or to taste for desired heat
  • 1 teaspoon paprika (We used Hungarian paprika)


  • Preheat oven to 400 degrees F ( 204 degrees C).
  • Toss cut butternut squash with olive oil, rosemary, salt and pepper, cayenne pepper and paprika in a bowl.
  • Spray your baking pan with a little oil or line with parchment waxed paper to prevent sticking. Lay out the cut and seasoned butternut squash in a flat layer on a baking sheet. Do not overlap.
  • Bake in oven for about 20-25 minutes or until fork tender.
  • Enjoy! (You can make this dish up to 3 days in advance and then just reheat to serve)


The dish is even easier. We chose not to peel the butternut squash to save on time. We just cut in half, removed the seeds and sliced in ¼ inch slices so that would cook quickly. We left the peel on to save time and protect those wee little fingers of yours. How many of you have had an emergency room visit after a bad encounter with a dull knife and a butternut squash? Be careful dear friends. 


Serving: 1g | Calories: 137kcal | Carbohydrates: 27g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 810mg | Fiber: 5g | Sugar: 5g | Vitamin A: 24474IU | Vitamin C: 48mg | Calcium: 115mg | Iron: 2mg