Roasted Butternut Squash With Lime Juice |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Simple healthy side dish. Ingredients:
3 1/2 lbs butternut squash, peeled, cut crosswise into 1/2-inch-thick slices |
3 tablespoons olive oil |
2 tablespoons butter, melted |
4 teaspoons fresh lime juice, plus |
1 lime, cut into wedges (to garnish) |
2 teaspoons chopped fresh rosemary |
Directions:
1. Preheat oven to 400°F.
2. Divide squash between 2 rimmed baking sheets, arranging in single layer.
3. toss with oil, butter, and lime juice. Sprinkle with salt and pepper.
4. Roast 20 minutes. Turn squash over; roast until soft and golden brown, about 20 minutes longer.
5. Cut into wedges.
6. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 400°F oven until hot, about 10 minutes.
7. Season squash to taste with salt and pepper; sprinkle with rosemary. Serve warm with lime wedges.
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