Home Healthy recipes Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola

Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola

by Contributing Author

Roasted butternut squash with rosemary, pecans and gorgonzola is a great winter side dish. Fans of butternut squash will love it! And because butternuts contain fiber, they’re relatively low in net carbs, making them a great side dish.

PIN butternut squash with rosemary, pecans and gorgonzola.

I know butternut squash is definitely a carb splurge for some, but I look forward to it every fall. Butternuts contain a fair amount of fiber, so this may surprise you when looking at net carbs. Roasted Butternut Squash with Rosemary, Pecans and Gorgonzola Not much of a splurge.

And I love this recipe of butternut squash cubes roasted with fresh rosemary and pecans and a gentle toss of Gorgonzola cheese. For years, this has him back in the Kalyn’s Kitchen archives, begging for a photo to show off a little better, so I’m glad to finally be able to make one and take some new photos.

And Kara and I were totally blown away by this when we tested the recipe.

If you love roasted butternut squash and blue cheese, this may be your new favorite butternut recipe. And I don’t blame you one bit if you want to use a little more Gorgonzola.When I reheated the leftovers, I couldn’t resist adding a little more cheese.

What is Butternut Squash?

butternut squash (also called butternut pumpkin) is a type of flavorful winter squash that grows on the vine. It’s delicious and versatile, and most people who like winter squash will love this kind of squash.

What are the ingredients needed for this recipe?

  • large butternut squash, at least 3 pounds before cutting
  • Olive oil (affiliate link)
  • chopped fresh rosemary, or use cracked rosemary (affiliate link) or a small amount ground rosemary (affiliate link)
  • Season with salt and freshly ground black pepper
  • chopped pecans
  • gorgonzola cheese

Should I cut butternut squash?

We highly recommend buying and cutting whole pumpkins instead of using the expensive pre-cut squash cubes that are on the market at this time of year. If you’re making this for a big holiday meal, you can definitely cut it the day before. I find freshly cut butternut squash to be more flavorful than usual. But if you can’t cut squash at home, use pre-cut squash.

What else tastes better with pecans and gorgonzola?

This same flavor combination is also a hit with our roasted Brussels sprouts with pecans and gorgonzola, but I actually forgot the recipe when I first made this!

Are you a butternut squash fan like me?

Visit My Favorite Roasted Butternut Squash Recipes for more butternut squash side dish recipes. Check out all the butternut squash recipes on our blog with Winter Squash.

Collage of recipe steps for Roasted Butternut Squash with Rosemary, Pecan and Gorgonzola

To make Roasted Butternut Squash with Rosemary, Pecans and Gorgonzola:

(This is just a summary of the instructions. Scroll down for the full printable recipe with nutritional information.)

  1. Preheat oven to 400F/200C.Lightly coat the baking sheet with olive oil
  2. I started with butternut squash weighing just over 3 pounds, so after peeling and cutting into cubes, I ended up with squash cubes weighing just over 2 pounds. more squash.)
  3. The squash cubes don’t all have to be the same shape, but try to keep them close to the same size so they will cook in the same amount of time.
  4. If you haven’t already, I recommend reading How to Peel and Cut Butternut Squash.
  5. If you have fresh rosemary, use it. I used cracked rosemary which works well for this recipe.
  6. Toss pumpkin with olive oil, rosemary, salt and pepper.
  7. Spread out the seasoned squash cubes to form as many layers as possible.
  8. After the pumpkin has roasted for 20 minutes without looking through it, remove it from the oven and use a flat turner to flip the cubes over. You should be able to see the color on the side that was touching the top plate.
  9. Roast the squash for an additional 15 minutes, and while roasting, weigh out and coarsely chop 1/2 cup pecans.
  10. After 15 minutes, flip pumpkin over, sprinkle with pecans, return to oven, and bake for another 15 minutes (or until pumpkin is done).
  11. Following the last photo is what my squash looks like after being roasted with pecans.
  12. Roasting time is 40-50 minutes, depending on the size of the squash cubes.
  13. Place the roasted pumpkin and pecans in a serving dish, sprinkle with Gorgonzola, check if salt and pepper are needed, and serve hot.

Roasted butternut squash with rosemary, pecans and gorgonzola

More Favorite Recipes for Butternut Squash:


  • 1 large butternut squash, at least 3 pounds before cutting

  • 1 T olive oil + 1-2 tsp. olive oil in brush pan

  • 2 tsp fresh rosemary chopped (see note)

  • Season with salt and freshly ground black pepper

  • 1/2 cup chopped pecans

  • 1/2 cup (or more) Gorgonzola cheese


  1. Preheat oven to 400F/200C.
  2. Cut off the stem and flower ends from the pumpkin and cut in half lengthwise.
  3. Scrape the seeds with a sharp spoon, peel the pumpkin with a vegetable peeler, and cut into 1-inch cubes. Keep the cubes close to the same size so they all cook in the same amount of time.
  4. Wash and dry fresh rosemary leaves and finely chop with a chef knife. (If using dried rosemary, mash it with a mortar and pestle, or chop as finely as possible with a knife.)
  5. Toss squash cubes with 1 T olive oil, rosemary, salt, and pepper.
  6. Brush a baking sheet with olive oil, arrange the pumpkins as evenly as possible, and bake for 20 minutes without opening the oven.
  7. Remove the pan and use a flat turner to turn the squash cubes over. (The bottoms should be lightly browned.)
  8. Roast the squash for an additional 15 minutes, while measuring and coarsely chopping 1/2 cup pecans.
  9. After 15 minutes, flip the pumpkin over again and sprinkle the pecans on top.
  10. Roast an additional 10 to 15 minutes until the nuts are fragrant and the squash cubes are soft and caramelized.
  11. Wipe out the bowl you used to toss the pumpkin with the olive oil and place the hot pumpkin in it.
  12. Toss with Gorgonzola cheese, season with salt and freshly ground black pepper, and serve hot, if desired.

Nutrition Facts Table:



Serving size:


Amount Per Serving:
calorie: 212Total Fat: 14gsaturated fat: 3.2gTrans fat: 0gUnsaturated fat: 9.8gcholesterol: 8.4mgsodium: 234mgcarbohydrate: 22gfiber: 7gsugar: 4.1gprotein: 5g

The Recipe Plug-In I use automatically calculates nutritional information. I am not a nutritionist and cannot guarantee 100% accuracy as many variables affect the calculations.

Are you the one who made this recipe?

Are you the one who made this recipe?star rating (recipe[印刷]button below) or share the resulting photo on Instagram! Thanks!

Square image of roasted butternut squash with rosemary, pecans and gorgonzola on a serving plate and salt and pepper in the background

Low Carb / Low Glycemic / South Beach Diet Suggestions:
This is probably high in carbs on a very strict low-carb meal plan like keto, but butternut squash does have fiber, so check out the nutrition info and see what you think. Please. Butternut squash is approved for Phase 2 or 3 of the original South Beach Diet. Blue cheese is a South Beach exclusive, so you might want to go sparingly.

Find more recipes like this:
Find delicious ideas for this favorite winter squash with our winter squash recipes!I also recommend following Karin’s Kitchen on Pinterest, on facebook, on Instagram, on TikTokAlso on youtube To see all the good recipes I’m sharing there.

Historical notes for this recipe:
This recipe was posted in 2009. Updated for 2022 with better photos and more information.

Pinterest image of roasted butternut squash with rosemary, pecans and gorgonzola

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