• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, D

Ingredients Jump to Instructions ↓

  1. 1 3 1/2-pound butternut squash, peeled, cut crosswise into 1/2-inch-thick slices

  2. 3 tablespoons olive oil

  3. 2 tablespoons (1/4 stick) butter, melted

  4. 4 teaspoons fresh lime juice plus

  5. 1 lime cut into wedges for garnish

  6. 2 teaspoons chopped fresh rosemary

Instructions Jump to Ingredients ↑

  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.

  2. Season squash to taste with salt and pepper; sprinkle with rosemary. Serve warm with lime wedges.


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