Roasted Butternut Squash with Lime Juice

Roasted Butternut Squash with Lime Juice

Info

Rating
Calories
213.0
Protein
3.0
Sodium
11.0
Fat
11.0

Ingredients

1 3 1/2-pound butternut squash, peeled, cut crosswise into 1/2-inch-thick slices
3 tablespoons olive oil
2 tablespoons (1/4 stick) butter, melted
4 teaspoons fresh lime juice plus 1 lime cut into wedges for garnish
2 teaspoons chopped fresh rosemary

Directions

  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.

Tags

    Side Roast Vegetarian Low Cal High Fiber Lime Butternut Squash Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
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