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
Ingredients
- 4-5 c butternut squash cubed
- 2 T olive oil
- 1T fresh squeezed lime juice
- 2 t finely minced rosemary
- salt/pepper
- Preheat oven to 400.
- 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.
- Spray baking sheet with PAM and arrange all squash in single layer
- Roast for 40-50 minutes. Turn several times until softened and brown
- Season with salt and pepper
