Roasted Butternut Squash With Lime & Rosemary
Recipe: #10665
October 05, 2013
"I made this to have with Baked Chicken, Garlic Mashed Potatoes and my mom's stuffing, and it was really delicious! It came out so well that I wanted to share it with you all here. It will be a perfect side to serve for the holidays, but delicious any time! I found this on Kaylin'sKitchenblogspot. You can use my recipe for #recipe10666 in place of the salt in this recipe, with great results."
Ingredients
Nutritional
- Serving Size: 1 (334.2 g)
- Calories 189.7
- Total Fat - 9.5 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 12.8 mg
- Total Carbohydrate - 28.4 g
- Dietary Fiber - 5.2 g
- Sugars - 7 g
- Protein - 3 g
- Calcium - 93.6 mg
- Iron - 2 mg
- Vitamin C - 43.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F.
Step 2
Peel squash, and cut into cubes about 1 inch square.
Step 3
Put squash into a mixing bowl.
Step 4
Add olive oil, lime juice, and minced rosemary. Toss well, so squash is all coated with oil.
Step 5
Arrange squash on roasting pan in single layer.
Step 6
Roast for 40-50 minutes, turning several times, or until squash is soft, and browned on the edges.
Step 7
Season with sea salt and fresh ground black pepper, and serve hot.
Tips
No special items needed.