Balsamic Butternut Squash with Rosemary – Kalyn’s Kitchen
Balsamic Butternut Squash with Rosemary couldn’t be easier, and the results are amazing for this perfect fall side dish! And if you use portion control, this favorite butternut squash recipe is not that huge of a splurge on carbs!
PIN Balsamic Butternut Squash with Rosemary to try it later!
Balsamic Butternut Squash with Rosemary has been one of my favorite fall and winter side dishes for many years! Butternut squash is something I learned to love at a young age from my grandmother Denny. She’d wrap the cut pieces of squash in foil and roast it on what she called a cookie sheet.
Then grandma would mash the squash with lots of butter, salt, and pepper. Of course that tasted great, and Grandma Denny made it often with the butternut squash from her garden.
Now I’d skip the foil and make this easy roasted butternut squash on a baking sheet when the butternut squash craving hits me. And this easy Balsamic Butternut Squash never fails to please my tastebuds. Plus, this recipe is about as easy as it gets for a healthy side dish. I hope you try the recipe and love it like I do!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)
- butternut squash
- extra virgin Olive Oil (affiliate link)
- good quality Balsamic Vinegar (affiliate link)
- very finely chopped fresh or frozen rosemary, or slightly less ground rosemary (affiliate link)
- sea salt to taste
- fresh ground black pepper to taste
Can you make Balsamic Butternut Squash with pre-cut squash cubes?
You can make this with those cubes of butternut squash that show up at this time of year. And go ahead and use those if that’s the only way you’re going to make this! But cutting your own squash will give better flavor. You might want to read How to Peel and Cut Up a Butternut Squash if you’re doing that.
What if you don’t have fresh or frozen rosemary?
If you don’t have fresh or frozen rosemary, use a smaller amount of ground rosemary (affiliate link). Personally I wouldn’t make this with whole dried rosemary, which is not that fun to bite into. But if that’s what you have you could grind it up in a Mortar and Pestle (affiliate link)!
Can you use white balsamic vinegar for Balsamic Butternut Squash?
You can definitely use regular balsamic vinegar for this recipe, and I do like the way it gives the squash a more caramelized appearance. But if you prefer white balsamic vinegar (affiliate link) that will also be delicious!
How high in carbs is the Balsamic Butternut Squash?
This long-time favorite recipe for butternut squash has about 12 net carbs in a small serving. It’s a slight splurge on carbs for me, but this is something I have to have a few times while butternut squash is in season!
How to Make Balsamic Butternut Squash with Rosemary :
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- I like to mix the olive oil, balsamic vinegar, and chopped rosemary to be sure it gets evenly distributed on the squash pieces.
- Toss the squash cubes with that mixture, turning it over several times so squash pieces are well coated.
- Spread squash out in a single layer on the baking sheet and roast at 400F/200C for about 20 minutes.
- Then turn the squash pieces over and roast about 20 minutes more, or until squash is soft and starting to get caramelized.
- When it’s done, toss squash with 1-2 teaspoons more of your best balsamic vinegar, and season with salt and fresh ground black pepper.
- Serve the Balsamic Butternut Squash hot, and enjoy!
Serve it as part of a low-carb meal:
Since this Balsamic Butternut Squash recipe does have some carbs, if you want a low-carb meal I’d serve it with one of these extra low-carb main dishes:
Still hungry for Butternut Squash?
Use Favorite Butternut Squash Recipes to see more of my ideas for cooking butternut squash, or use use Winter Squash to see all the winter squash recipes on the blog.
Weekend Food Prep:
This Balsamic Butternut Squash with Rosemary has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Ingredients
- 2 lbs. butternut squash cubes (see notes)
- 2 T extra virgin olive oil
- 4 tsp. best quality balsamic vinegar
- 1 tsp. very finely chopped fresh or frozen rosemary, or slightly less dried rosemary (see notes)
- sea salt to taste
- fresh ground black pepper to taste
Instructions
- Preheat oven to 400 F/200C.
- Mix together the olive oil, 1 T balsamic vinegar, and rosemary, then toss squash cubes with the mixture.
- Arrange the squash on a cookie sheet or dish large enough to hold it in a single layer.
- Roast 20 minutes, then turn squash and roast about 20 minutes more, or until squash is very soft and starting to get slightly caramelized.
- Remove from oven and toss squash with additional 1 tsp. balsamic vinegar, sea salt, and pepper. You can mash slightly if you want, but I keep mine rather chunky. Serve hot
- Balsamic Butternut Squash is also excellent made ahead and reheated. For a holiday like Thanksgiving where there are lots of demands on the oven, it could be cooked early in the day and kept warm in a slow cooker while other things bake.
Notes
Use about 6 cups of butternut squash cubes, or slightly more.
Be sure it’s especially finely chopped if you use dried rosemary. If you have a garden you can make frozen rosemary and use it in this recipe! If you don’t have fresh or frozen rosemary I would use a smaller amount of ground rosemary.
Recipe adapted from Roasted Butternut Squash with Balsamic Vinegar by Lynne Rosetto Casper.
Nutrition Information
Yield
6
Serving Size
1
Amount Per Serving
Calories 106Total Fat 5gSaturated Fat 1gUnsaturated Fat 4gCholesterol 0mgSodium 104mgCarbohydrates 17gFiber 5gSugar 4gProtein 1g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Balsamic Butternut Squash with Rosemary would be approved for phase 2 or 3 of the original South Beach Diet. Butternut Squash is high in carbs for traditional low-carb diets. But this recipe has only 12 net carbs in a small serving so if you’re a butternut squash lover you might decide that’s an acceptable splurge.
Find More Recipes Like This One:
Use Winter Squash to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This Balsamic Butternut Squash recipe was posted in 2006 and I’ve been making it ever since! It’s been a hit on the blog, and was last updated with more information in 2026.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.
