Clean Eating baked butternut squash

Baked Butternut Squash

5 from 3 reviews

A delicious, oven baked fall dish




  1. Preheat the oven to 400 degrees °F (200°C)
  2. Line a sheet pan with parchment paper or use a baking dish.
  3. Scoop out the seeds and stringy with a melon baller. (Save pumpkin seeds for roasting or discard.)
  4. Take a small knife and cut lines along the top of the vegetable.
  5. In a small bowl, combine minced garlic with olive oil.
  6. Slather the garlic oil all throughout the squash halves. I like to make sure that every part is covered.
  7. Put 3 garlic cloves each in the hole of each squash half.
  8. Sprinkle each half with rosemary.
  9. Season with salt and pepper.
  10. You can also sprinkle some rosemary leaves on the baking sheet for a more intense aroma.
  11. Place the veggie halves in the pre-heated oven.
  12. Bake in the oven for 45 to 60 minutes until the squash is tender, depending on the thickness of your veggie.
  13. Remove from oven and serve immediately