Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola

Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola is an amazing winter side dish for all the butternut squash fans! And butternut does have fiber so it’s not that high in net carbs for a side dish that’s really a treat.

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This Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola is one of the recipes I know butternut squash is a carb splurge for some people. But when it’s butternut squash season I just have to make some roasted butternut squash! And butternut has quite a bit of fiber, so if you check the net carbs you might be surprised that this isn’t as much of a splurge as you think!

And how I love this recipe, where cubes of butternut squash are roasted with fresh rosemary and pecans and then gently tossed with Gorgonzola cheese. For years this was back in the archives of Kalyn’s Kitchen begging for a better photo! Now I’m happy I finally managed to take some new pictures for this amazing recipe.

If you like roasted butternut squash and blue cheese, this may become your favorite butternut squash recipe! And I wouldn’t blame you a bit if you wanted to use a bit more Gorgonzola, and when I reheated my leftovers I couldn’t resist adding a bit more cheese. I hope you try it soon!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• large butternut squash, at least 3 pounds 
• Olive Oil (affiliate link)
• chopped fresh rosemary, or use Cracked Rosemary (affiliate link) or a smaller amount of ground rosemary (affiliate link)
• salt and fresh ground black pepper to taste
• chopped pecans
• Gorgonzola cheese

What is Butternut Squash?

Butternut Squash (also called Butternut Pumpkin) is a type of flavorful winter squash that grows on a vine. It’s delicious and versatile and most people who like winter squash will love this variety of squash.

Do you have to cut up the Butternut Squash?

I highly recommend buying a whole squash and cutting it up instead of using those pricey pre-cut squash cubes! I’m so convinced that freshly-cut squash is better that I shared tips for how to peel and cut up a butternut squash. You can definitely cut it up the day before if you’re making this for a big holiday meal. But if cutting up the squash isn’t going to happen at your house, go ahead and use the pre-cut squash!

How high in carbs is the Roasted Butternut Squash with Rosemary?

This amazing recipe has only 15 net carbs per serving, with 5 grams of protein!

What else tastes great with pecans and Gorgonzola?

This flavor combination of pecans and gorgonzola is also an absolute wow on Brussels Sprouts!

Are you a fan of winter squash like I am?

Use the category for Winter Squash to see all the butternut squash and winter squash recipes on the blog.

How to Make Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Preheat oven. Brush a little olive oil on the baking sheet
2. I peeled it and cut the squash it into cubes, and I had just over two pounds. (If you can find a squash where the stem end is thicker like the one in the first photo, that will give you more squash.)
3. The squash cubes don’t have to be all the same shape, but try to get them close to the same size so they cook in the same amount of time.
4. You might want to read How to Peel and Cut Up a Butternut Squash if you haven’t done it.
5. I would use fresh rosemary if you have it. We used cracked rosemary, which worked well for this recipe, or you can use a smaller amount of ground rosemary.
6. Toss squash cubes with olive oil, rosemary, salt and pepper.
7. Spread out seasoned squash cubes, in a single layer as much as possible. 
8. Roast squash without peeking for 20 minutes, then take out of the oven and use a flat turner to turn the cubes over. You should be starting to see some color on the side that was touching the baking sheet.
9. Roast the squash 15 minutes more, and while it’s roasting, measure out 1/2 cup pecans and coarsely chop. 
10. After the 15 minutes, turn squash again, then sprinkle with pecans and put back in the oven for about 15 minutes more (or until the squash is done).
11. The next to the last photo is how my squash looked after it had roasted with the pecans.
12. Total roasting time will be 40-50 minutes, depending on how big your squash cubes are.
13. Put roasted squash and pecans into a serving dish and sprinkle with Gorgonzola, check to see if you need salt and pepper, and serve hot.

Just can’t get enough Butternut Squash?

Visit Favorite Butternut Squash Recipes to see lots more butternut squash side dish recipes.

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Yield: 6 servings

Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Butternut Squash is roasted with rosemary and pecans, and then tossed with Gorgonzola cheese for an amazing side dish. And everyone who loves butternut squash will swoon over this recipe.

Ingredients

• 1 large butternut squash, at least 3 pounds before cutting
• 1 T olive oil + 1-2 tsp. olive oil to brush pan
• 2 tsp. chopped fresh rosemary (see notes)
• salt and fresh ground black pepper to taste
• 1/2 cup chopped pecans
• 1/2 cup Gorgonzola cheese (or more)

Instructions

1. Preheat oven to 400F/200C.
2. Cut stem and blossom ends off squash, then cut in half lengthwise.
3. Scrape out seeds with a sharp spoon, peel squash with a vegetable peeler, then cut into 1 inch cubes. Try to make the cubes close to the same size so they’ll all cook in the same amount of time.
4. Wash and dry fresh rosemary leaves, then finely chop with chef’s knife. (If you’re using dried rosemary, I would grind it with a mortar and pestle or chop as finely as you can with a knife.)
5. Toss the squash cubes with 1 T olive oil, rosemary, salt, and pepper.
6. Brush the baking sheet with olive oil, then arrange the squash in a single layer as much as possible and roast for 20 minutes without opening oven.
7. Remove the pan and use a flat turner to turn squash cubes over. (They should be lightly browned on the bottom.)
8. Roast the squash 15 minutes more while you measure 1/2 cup pecans and coarsely chop.
9. After 15 minutes, turn the squash one more time and sprinkle pecans over the top.
10. Roast 10-15 minutes more, until the nuts are fragrant and the squash cubes are soft and caramelized.
11. Wipe out the bowl you used earlier to toss the squash with olive oil, then put the hot squash into it.
12. Toss with the Gorgonzola cheese, season with salt and fresh ground black pepper if it needs more and serve the butternut squash with rosemary hot. (You might want to let it cool for a minute or two before you toss with the cheese.)

Notes

I used 2 tsp. chopped rosemary, but you might want less if you don’t love rosemary. You can use dried cracked rosemary or a smaller amount of ground rosemary if you don't have fresh rosemary.

Recipe adapted from Butternut Squash with Pecans and Blue Cheese at Eat Make Read, who found it in Nigella Express.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 212Total Fat 14gSaturated Fat 3.2gTrans Fat 0gUnsaturated Fat 9.8gCholesterol 8.4mgSodium 234mgCarbohydrates 22gFiber 7gSugar 4.1gProtein 5g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This roasted butternut squash with rosemary is high in carbs for a really strict low-carb eating plan like Keto, but butternut squash does have some fiber so this has 15 net carbs per serving. Butternut squash is approved for phase 2 or 3 of the original South Beach Diet. Blue cheese is a limited food for South Beach, so you may want to use it sparingly.

Find More Recipes Like This One:
Use Winter Squash Recipes to find more tasty ideas for this favorite winter squash! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola was posted in 2009, and I’ve made it so many times since then! It was updated with better photos in 2023 and was last updated with more information in 2025.

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