ROASTED BUTTERNUT SQUASH WITH LIME JUICE

Roasted Butternut Squash with Lime Juice image

Provided by Sara Foster

Categories 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

Yield Makes 6 servings

Number Of Ingredients 5

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

Steps:

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.
Season squash to taste with salt and pepper; sprinkle with rosemary. Serve warm with lime wedges.

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