Roasted Butternut Squash with Lime Juice
Sweet and tender butternut squash roasted to golden perfection, brightened with fresh lime juice and aromatic rosemary. This simple yet elegant side dish combines the earthy flavors of squash with citrusy notes.
6 servings
45 min
Ingredients
- •1 whole butternut squash
- •3 tablespoons olive oil
- •2 tablespoons butter
- •4 teaspoons fresh lime juice
- •2 teaspoons fresh rosemary
Cooking Instructions
- 1.
Preheat oven to 400°F. Divide squash between 2 rimmed baking sheets, arranging in single layer; toss with oil, butter, and lime juice. Sprinkle with salt and pepper. Roast 20 minutes. Turn squash over; roast until soft and golden brown, about 20 minutes longer. Cut into wedges. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 400°F oven until hot, about 10 minutes.
40 min
- 2.
Season squash to taste with salt and pepper; sprinkle with rosemary. Serve warm with lime wedges.
5 min
