Butternut squash recipe

Dan surprised me last week with a side of butternut squash with lime and rosemary.  I have no clue where I found the recipe, so if you know where this is from, let me know!

Butternut Squash with Lime and Rosemary
Serves 3-4

  • 4-5 c butternut squash cubed
  • 2 T olive oil
  • 1T fresh squeezed lime juice
  • 2 t finely minced rosemary
  • salt/pepper
  1. Preheat oven to 400.  
  2. Peel squash and cut into 1 inch cubes.  Put squash into plastic mixing bowl and add olive oil, lime juice and minced rosemary.  Toss until the squash is coated.
  3. Spray baking sheet with PAM and arrange all squash in single layer
  4. Roast for 40-50 minutes.  Turn several times until softened and brown
  5. Season with salt and pepper
Nutritionals:  Calories: 170.2, Fat: 7.1, Sodium: 593.8, Carb: 28.9, Fiber 8.2, Protein: 2.5.