Roasted Butternut Squash with Green Onions



Serving size

about 1 1/2 cups
45 Minutes

This recipe can be multiplied and makes great leftovers, hot or cold.

Roasted Butternut Squash with Green Onions


4 tsp. Olive oil
1 medium (about 2 pounds) Butternut squash (peeled, seeded, and diced)
8 medium Green onions (sliced crosswise; keep the white and green parts separate)
1 tsp. Dried marjoram
1/2 tsp. Salt
1 to taste Black pepper
2 tsp.. Worcestershire sauce
2 tsp.. Maple syrup


Preheat the oven to 325°F.

Place the olive oil in a large skillet over medium high heat.

Add the squash and cook for about 4 to 5 minutes. Toss frequently.

Add the white part of the green onion, marjoram, salt, pepper, Worcestershire and maple syrup.

Toss well.

Place the pan in the oven and roast for about 25 minutes. Toss occasionally.

Add the green part of the green onion. Toss and roast for another 5 minutes.


Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free.


This is NOT a low sodium recipe.

Recipe Notes

There is nothing that says Fall to me like butternut squash. It just feels warm and this recipe is sweet and savory and herbaceous all at once.

"All our progress is an unfolding, like the vegetable bud, you have first an instinct, then an opinion, then a knowledge, as the plant has root, bud and fruit. Trust the instinct to the end, though you can render no reason."

Ralph Waldo Emerson, Poet