Living healthfully, one meal, one mile at a time

Rosemary, Thyme & Garlic Roasted Butternut Squash

This is a quick and easy recipe that also works with potatoes and sweet potatoes

Rosemary, Thyme, Garlic, Roasted Butternut Squash


Rosemary, Thyme, Garlic Roasted Potatoes


  • 1 medium butternut squash
  • 1 tbs chopped rosemary
  • 1 tbs chopped thyme
  • 1 tsp garlic salt (I used Trader Joe’s Garlic Salt- see image)
  • 1/2 tbs olive oil


  1. Pre-heat oven to 425 degrees.
  2. Peal and remove seeds from squash.
  3. Cut squash into cubes and place on a parchment lined baking sheet.
  4. Spray with oil or if you are not using an oil sprayer you can add the squash to a bowl or ziplock bag and mix that way.
  5. Remove rosemary and thyme from stems and rough chop.
  6. Sprinkle the rosemary, thyme and garlic salt evenly over the squash.
  7. Bake for 15-20 minutes or until squash is fork tender. Make sure to mix/flip squash about half way through baking time.

This is a  perfect Whole30 or Weight Watchers side dish. It goes perfectly with any meal! Enjoy! 🙂