Roasted Butternut Squash With Lime and Rosemary

"A terrific twist on traditional roast squash :) and easy! from November Bon Appetit"
photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by Dreamer in Ontario photo by Dreamer in Ontario
Ready In:




  • 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.

Questions & Replies

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  1. Sharon123
    I microwaved the squash for a few minutes to make the peeling go a little easier and quicker. Loved the flavors! Thanks!
  2. Alex O.
    It wasn't awful, but it wasn't worth making again. The rosemary flavor was muted at best, but basically nonexistent. The squash ended up too mushy. The lime juice imparted an odd metallic tang, and the butter was completely unnecessary, making an already sweet squash too sweet altogether. I won't make it again and wouldn't recommend.
  3. Chicagoland Chef du
    Delicious! I added some chopped red onion to the mix. The rosemary was a nice touch. I think fresh sage would work too. The lime offered a subtle bit of a tang. I could not stop eating it. DH took the leftover for lunch today. This went perfectly with our beef stew! YUM! Great for the upcoming holidays. Thanks for posting!
  4. allouicious
    Delicious! So easy to prepare. I also omitted the butter as I was going for a vegan dish, and it turned out great.
  5. noway
    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!


  1. Lalaloula
    Marra, this is a FABULOUS way of preparing squash! The roasting process really brings out its flavour and makes the flesh wonderfully soft while the skin stays crisp. Mmm, I cant get enough of this! :) The addition of fresh rosemary is what adds even more depth and taste. I luv it! Since I had it on hand from making another recipe, I used hokkaido squash instead of butternut, so that I didnt even have to peel the pumpkin. I was kinda caught up when making this, so I completely forgot the turning part, but it worked out perfectly nonetheless. Other than that I stuck to the recipe and it was lovely! THANKS SO MUCH for sharing this great recipe with us, Marra! Itll be a staple in my house from now on. Made and reviewed for Everyday Is A Holiday Tag Game August 09.



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