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Rosemary & orange roasted butternut squash

Rosemary & orange roasted butternut squash

The perfect fall butternut squash recipe for Thanksgiving or Christmas!

Butternut squash is currently in season, so make sure to enjoy this tasty vegetable in as many ways as possible.

One of my favourite ways of eating it is roasted with spices. When you roast the whole vegetable it caramelises and it turns into an explosion of flavours! Add some rosemary, orange, cinnamon and garlic, grill it, and it just takes it to the next level.

As some of you may have seen in my Instagram stories, we recently adopted a puppy and even he loves having plain butternut squash as a tasty treat.

Enjoy this recipe as a main on a bed of rocket, apple and walnuts, as a side or on its own! Here is how to make it.


⌁1tsp orange rosemary salt (alternatively mix orange zest with rosemary and sea salt)

⌁1/4tsp cinnamon

⌁1/2tsp garlic powder

⌁1/4tsp black pepper

⌁1/2tsp paprika

⌁1tbsp olive oil

⌁1 butternut squash


Wash and pierce the butternut squash with a knife a few times, and roast it whole in the oven until it’s tender.

Once it’s ready, peel it and cut the long part off. Scoop out the seeds from the round bottom part. Cut the long part into round slices.

Place everything on a baking sheet.

In a bowl, mix all the spices and salt with a good quality olive oil and brush it onto one side of the slices.

Broil in the oven for 5-10 minutes or until the tops are browning but not burnt.


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