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Roasted Butternut Squash with Rosemary and Balsamic Vinegar



  • 2 lbs. butternut squash cubes (about 6 cups)
  • 2 T extra virgin olive oil
  • 1 T + 1 tsp. best quality balsamic vinegar (example: Fini brand)
  • 1 tsp. very finely chopped fresh or frozen rosemary, or slightly less dried rosemary (be sure it’s especially finely chopped if you use dried rosemary)
  • sea salt to taste
  • fresh ground black pepper to taste



Preheat oven to 400 F. Toss squash cubes with olive oil, 1 T balsamic vinegar, and rosemary. Put on cookie sheet or dish large enough to hold it in a single layer. Roast until squash is very soft and starting to get slightly caramelized, about 40 minutes.

Remove from oven, put squash in bowl, and toss with additional 1 tsp. balsamic vinegar, sea salt, and pepper. You can mash slightly, I kept mine rather chunky. Serve hot.

This is also excellent made ahead and reheated. For a holiday like Thanksgiving where there are lots of demands on the oven, it could be cooked early in the day and kept warm in a crockpot while other things bake.

Recipe resource: