Roasted Butternut Squash With Lime and Rosemary

Recipe by MarraMamba
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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