Prepare the squash: Begin by peeling and seeding the butternut squash. Cut it into small, even cubes to ensure they cook evenly.

Melt the butter: In a spacious skillet, warm the butter over medium heat until it melts completely, or use olive oil if you're looking for a dairy-free option. Once hot, add the minced garlic and rosemary, and sauté for about 1-2 minutes until fragrant.

Sauté the squash: Add the cubed butternut squash to the skillet. Stir to coat the squash in the garlic rosemary butter.

Cook until tender: Cook the squash, stirring occasionally, for about 12-15 minutes or until the squash is tender and lightly caramelized. If the squash starts to brown too quickly, reduce the heat slightly and continue cooking until tender.

Garnish and serve: Once the squash is fully cooked, remove it from the heat. Optionally, sprinkle with fresh parsley for a pop of color and freshness. Serve immediately as a delicious side dish.