Roasted Butternut Squash tossed with fresh rosemary, finished with creamy gorgonzola and crunchy walnuts. This effortless side feels special and works beautifully with roast dinners or as a seasonal salad addition.
Butternut squash is one of my favourite autumn ingredients. When it’s in season I use it in soups, risottos, creamy pastas or simply roasted like this — versatile and full of flavour.
Sides are often overlooked, but a simple, well-executed accompaniment can elevate the whole meal. This roasted butternut squash is fuss-free and flavorful. I don’t bother peeling the skin: it softens and caramelises in the oven, adding texture and saving time.
Serve it alongside roast chicken, pork or beef, or toss the warm squash into a salad for a light lunch or dinner.
Ingredients – what you need
For this recipe you will need a whole butternut squash (plus olive oil, salt and pepper for roasting), fresh rosemary, creamy gorgonzola and walnuts.
How to make Roasted Butternut Squash – step by step
Cut the top and bottom off the squash. Slice it widthwise so you have the round bulb and the longer neck, then halve each piece lengthwise. Scoop out the seeds from the bulb pieces and set them aside.
Cut the squash into ½ inch (1 cm) thick half-moons. Spread the slices across one or two baking trays so they’re in a single layer.
Scatter over chopped rosemary, season with salt and pepper, then drizzle with olive oil and rub it into the squash so each piece is well coated.
Roast at 200°C (400°F) for 45–50 minutes, or until a knife slips in easily and the edges are golden and caramelised.
Transfer to a serving plate and scatter with cubes of gorgonzola and chopped walnuts. Serve warm.
Serving suggestions
This dish is versatile: perfect as a festive side for Thanksgiving or Christmas, great at family gatherings, and simple enough for midweek meals. It pairs well with roast chicken, pork tenderloin or beef, and also complements baked chicken thighs or pistachio-crusted chicken.
Top tips and recipe FAQs
- Gorgonzola: Gorgonzola Dolce is creamier and melts beautifully; Piccante is firmer and sharper if you prefer more intensity.
- Not a fan of blue cheese? Try shavings of Parmesan or Pecorino, cubes of Taleggio, or slices of Fontina. You can also skip the cheese entirely.
- Variations: Swap the rosemary, gorgonzola and walnuts for other herbs and spices. Garlic, thyme, sage, red pepper flakes, cumin, paprika or a pinch of cinnamon all work well.
Yes. The skin of butternut squash is thin and becomes tender and caramelised when roasted, so it’s pleasant to eat and saves the time of peeling.
Insert a sharp knife or fork into the thickest piece; if it goes in and out easily the squash is cooked. If it feels firm, roast a little longer and check again.
Stored covered in the fridge, leftovers will keep for 1–2 days. Reheat in the oven or enjoy cold in salads.
Herbs and spices that complement squash include garlic, oregano, thyme, sage, red pepper flakes, cumin, paprika and cinnamon. Mix and match to suit your taste.
More seasonal pumpkin and squash recipes
Risotto
Taleggio Pumpkin Risotto with Crispy Sage
Pasta
Creamy Butternut Squash Pasta
Risotto
Butternut Squash Risotto With Thyme
Fresh Pasta
Butternut Squash Ravioli with Sage and Brown Butter Sauce
If you try this Roasted Butternut Squash, please rate it and leave a comment to share how it turned out. I love hearing from readers.
Step By Step Photos Above
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Roasted Butternut Squash
By Emily
Ingredients
- 1 whole butternut squash, around 1kg / 2 lbs
- 2–3 sprigs fresh rosemary
- 2–3 tbsp olive oil
- ½ cup gorgonzola, cut into cubes (100g)
- ⅓ cup walnuts, roughly chopped (30g)
- Salt and pepper
Instructions
- Preheat the oven to 400°F / 200°C.
- Trim the top and bottom, cut the squash widthwise, then halve lengthwise. Scoop out seeds from the bulb.
- Slice into ½ inch (1 cm) thick half-moons and lay in a single layer on one or two baking trays.
- Sprinkle with chopped rosemary, salt and pepper. Drizzle with olive oil and rub to coat evenly.
- Roast for 45–50 minutes until tender and lightly caramelised.
- Transfer to a serving plate and scatter with gorgonzola cubes and walnuts. Serve warm.
Notes
- Gorgonzola: Dolce is creamier; Piccante is firmer and sharper.
- Cheese alternatives: Parmesan, Pecorino, Taleggio or Fontina are good swaps, or omit cheese if preferred.
- Flavour variations: Try garlic, oregano, thyme, sage, red pepper flakes, cumin, paprika or a pinch of cinnamon for different profiles.
Nutrition
Carbohydrates: 21 g |
Protein: 5 g |
Fat: 12 g |
Fiber: 4 g
Nutrition information is an approximation.
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