Baked Rosemary Squash | 4 Ingredients

Tis the season for all things fall and that includes an overload of meals with pumpkin and squash. I have been on a butternut squash rampage recently and let me just say- I don’t regret it one bit. In case you missed the squash train, let me just remind you of how absolutely ahhhmazing this gourd is.

For a more in-depth read, see here.

Currently, baked rosemary squash has been a Sunday regular (before my rosemary plant passed on into plant heaven due to over-watering) #RIP. But don’t worry I got a new one so let the baked rosemary squash commence.

You’ll need butternut squash cubed and sprigs of rosemary.

Destem the rosemary and combine with the squash, olive oil and black pepper.

Rosemary is delightfully scented and such a joy to cook with. Again, #RIP plant.

Toss everything together so that all the flavors can infuse.

Bake for 15-20 minutes until tender- make sure it’s not too soft. I like using a fork to check and once it can go through easily, I take it out of the oven.

It has one of the richest flavors you’ll ever taste (trust me) and it satisfies all your cravings for a hearty side dish.

For an extra oomph, I sprinkled some crumbled feta while it’s still warm and it’s becomes the comfort food you’ve dreamt of. Think melty and gooey with a hint of sweetness from the squash and flavour from the rosemary.