Roasted Squash with Red Onion and Rosemary

Roasted Squash with Red Onion and Rosemary
Overall Rating
Your RatingYou must log in

Get started right now with our FREE Paleo Starter Kit:

Inside, you’ll discover...
  • 25 Delicious Paleo “Starter” Recipes
  • Our complete “Paleo Food Swaps” guide
  • A complete starter shopping list
  • Tons more free resources

Roasted Squash with Red Onion and Rosemary

Servings 4

Total Time: 50 minutes

Cook Time: 50 minutes

Nutrition Information

calories 297

carbohydrate 64g

protein 7g

fat 10g


  • 1 medium butternut squash seeded and sliced
  • 2 medium onion(s), red peeled and sliced thin
  • 4 tablespoon(s) rosemary, fresh chopped
  • 3 tablespoon(s) olive oil
  • 1 teaspoon(s) sea salt to taste
  • 1 teaspoon(s) black pepper to taste


  1. Preheat oven to 400 F.
  2. Line a baking sheet with parchment paper.
  3. Spread squash, onion and rosemary on parchment paper, and drizzle with olive oil. Toss lightly to coat all pieces with oil.
  4. Place baking sheet in the oven and bake for 35-40 minutes, or until squash is tender.
  5. Season with sea salt and black pepper if desired.


  1. This recipe looks tasty! But it also could use some formatting to make it a bit more readable. Could you perhaps put some spaces in in between words? Thanks!

  2. Pumpkin? Do you mean squash? Also how big of a Squash are you using? Usually a 1-2 lb butternut squash takes about 40 min to roast in a 350 degree oven.

    1. I’ve just used ‘average’ sized squashes, and this has worked well for us. If you find this doesn’t work, let us know and we can modify the recipe.

  3. I just tried this recipe, and there is definitely something wrong with the time/temperature. After 20 minutes at 180, I had to turn the temp up to 365 for another 30 minutes. As a note, I used a fairly small butternut squash (maybe enough for 2 people).

Leave a Reply