Roasted Butternut Squash With Lime and Rosemary
Ready In: 1 hr
Serves: 4
Ingredients
- 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
- Preheat oven to 400°F; peel squash and cut into cubes about 1 inch square.
- Put squash into plastic mixing bowl, add olive oil, lime juice, and minced rosemary and toss well so squash is all coated with oil.
- 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.
- Season with sea salt and fresh ground black pepper, and serve hot.
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