Baked Rosemary Butternut Squash
Author: Urban Paleo Chef
Prep time: 5 mins
Cook time: 60 mins
Total time: 1 hour 5 mins
This finger food is just right for any audience and any time. Enjoy some Baked Rosemary Butternut Squash as an afternoon snack, a party food, or with dinner.
  • 2 tablespoons Coconut Oil, melted.
  • 1 sprig Fresh Rosemary, chopped.
  • ½ large Butternut Squash, cut into 1x1x4 inch fry-shapes.
  1. Pre-heat the oven to 350F.
  2. Cut the butternut squash in half, remove the seeds, and determine which will be cooked in.
  3. Remove the skin from the half that's being used, then cut the squash into home-fry sized bites.
  4. Mix the coconut oil and rosemary.
  5. Fully bath each slice in the coconut oil and rosemary mixture.
  6. Place each slice on a baking sheet.
  7. Put the filled sheet into the oven, and bake for 60 minutes.
  8. Turn the slices every 20 minutes.
  9. After 60 minutes of bake time, Serve and enjoy!
Recipe by Urban Paleo Chef at