Roasted Butternut Squash With Lime and Rosemary

MarraMamba's Note:

A terrific twist on traditional roast squash :) and easy! from November Bon Appetit

• Total Time: 1 hrs
• Prep Time: 10 mins
• Cook Time: 50 mins

Ingredients:

Servings: 4

• 4 -5 cups butternut squash, cubes
• 2 tablespoons butter
• 2 tablespoons good quality olive oil
• 1 tablespoon fresh squeezed lime juice
• 2 teaspoons finely minced fresh rosemary (or use frozen rosemary)
• sea salt
• fresh ground black pepper

Directions:

1. Preheat oven to 400°F; peel squash and cut into cubes about 1 inch square.
2. Put squash into plastic mixing bowl, add olive oil, lime juice, and minced rosemary and toss well so squash is all coated with oil.
3. Arrange squash on roasting pan in single layer. Dot with butter. Roast for 40-50 minutes, turning several times, or until squash is quite softened and getting browned on the edges.
4. Season with sea salt and fresh ground black pepper, and serve hot.

Reviews

[allouicious]

Delicious! So easy to prepare. I also omitted the butter as I was going for a vegan dish, and it turned out great.

[The Wallaces]

Lovely, perfect for a fall day! The rosemary is what makes this dish. I couldn't really taste the lime juice at all and may increase that slightly next time, otherwise was perfect as is. Thanks for sharing!

[Julie F]

Really enjoyed this recipe! I omittted the butter and it was still wonderful. Roasted it on my cast iron pizza pan and that worked great. Cleanup was a breeze. Will be making this again for sure!