Pasta, Rice, Grains/ Vegetables

Roasted Rosemary Pumpkin with Black Rice & Cashew Nuts

Hearty and heart-healthy, this roasted butternut squash dish makes a warming main course for a weekday family dinner. Beautiful and simple plate for a Monday night.

Roasted Rosemary Pumpkin with Black Rice & Cashew Nuts

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 3.50 out of 5)
Serves: 4


  • 1 medium butternut squash 
  • 2 Tbsp. olive oil
  • salt and freshly ground pepper
  • 2 Tbs. unsalted butter
  • fresh rosemary for roasting and for butter
  • 1 cup cooked black rice (barley or your favorite grain))
  • 1/2 cup roasted cashew nuts



Preheat an oven to 425°F.


Using a vegetable peeler, peel the squash. Using a large, sharp knife, cut the squash crosswise. Scrape out and discard the seeds and fibers. Cut all of the squash into 1-inch chunks. Spread the pieces on a rimmed baking sheet. Drizzle with the oil and toss with your hands to coat. Add fresh rosemary. Season with salt and pepper.


Roast for 15 minutes. Stir the squash and continue roasting until tender and browned, 10 to 15 minutes more. Remove from the oven.


In a bowl mix together roasted butternut squash and cooked black rice.


In a small frying pan, melt the butter over medium heat until the foam subsides. Add the fresh rosemary and cook just until the butter turns a light hazelnut brown and the rosemary is crisp for about 30 seconds. Immediately pour the brown butter and rosemary over the squash and rice and toss to coat. Taste and adjust the seasonings with salt and pepper. Transfer to a warmed serving bowl and serve with roasted cashew nuts.

Battle of rosemary extract

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  • Reply
    Rosa's Yummy Yums
    March 31, 2014 at 2:01 pm

    A delicious combination and wonderful pictures!



  • Reply
    March 31, 2014 at 2:18 pm

    Rosemary is one of my favorite herbs! What a wonderful combination of ingredients, Yelena. Another must-try recipe.



  • Reply
    March 31, 2014 at 4:50 pm

    This looks both beautiful and delicious at the same time. Everything that food should be and your gorgeous images enhance this wonderful recipe all of the way. Even I can eat this 🙂 I love the suggested use of barley as I adore using barley as a grain instead of rice (which I am not entirely sure we can get (black anyway) here…) Cheers for another spectacular share Yelena 🙂

  • Reply
    Shibi Thomas
    March 31, 2014 at 4:51 pm

    Rosemary in brown butter sounds so inviting!!! I am sure the dish must have tasted delicious.

  • Reply
    La Table De Nana
    March 31, 2014 at 9:34 pm

    I was sidetracked by the bottle and top:) and wood mold..
    This looks deicious!

  • Reply
    Te de Ternura
    April 1, 2014 at 5:44 am

    Una receta bien sana y además el romero usado en pequeñas cantidades le da buen sabor a cualquier plato
    Me gusta mucho y ahora mismo tengo encima de mi mesa un ramo lleno de florecillas porque es ahora su época de floración.
    UN BESO YELENA <:)))

  • Reply
    April 1, 2014 at 9:07 am

    I actually think that cashews are very nice addition in this dish 🙂 I would pick them first..and then would have the rest 😀

  • Reply
    Angie Schneider
    April 1, 2014 at 10:08 am

    Lovely flavours! I miss pumpkins.

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