Crispy, but tender slices of butternut squash with fresh rosemary and lime, roasted with a honey-lime glaze make an ideal side dish for a holiday dinner.
It’s hard to think about winter squash when I’m playing in the tropical sunshine, but don’t those crescent-shaped butternut squash slices just look warm and sunny? What a great way to brighten a fall or winter day! I made this Butternut Squash with Rosemary and Lime side dish when I was rushing around packing just before we left for Kauai.
I needed something to add to the Baked Lemon Chicken and root vegetables I had roasting in the oven and the last squash from my garden was calling to me.
For weeks before this trip, I concentrated on keeping healthy by eating superfoods, getting regular exercise, and drinking lots of water. Because . . . . The Plane. And germs. And People Sneezing. And the Dreaded Bacteria-Infested Tray Table.
Now, don’t judge me. Honestly, I don’t obsess over germs. I’m just . . . careful. If you’ve ever spent your vacation being sick, you’ll understand my concerns. Sharing stale air with a large group of strangers is just something we have to do if we choose to fly. Building up my immune system before I go has become a regular routine for me and it has always paid off.
So along with a healthy kale salad full of citrus fruits and pomegranate arils, we had this oven-roasted butternut squash with fresh rosemary, baked with a subtle lime and honey glaze. Just look at those crispy edges!
So along with a healthy kale salad full of citrus fruits and pomegranate arils, we had this oven-roasted butternut squash with fresh rosemary, baked with a subtle lime and honey glaze. Just look at those crispy edges!
How to Make Oven-Roasted Butternut Squash with Rosemary and Lime
- Fresh rosemary is the secret to this dish, so don’t substitute dried herbs this time.
- Just peel and slice the squash, then toss with oil, butter, lime juice and honey.
- Spread out on a baking sheet and roast in the oven, turning part way through.
Butternut Squash with Fresh Rosemary and Lime
Ingredients
- 1 medium butternut squash, peeled, seeded and cut crosswise into 1/2 thick slices
- 3 tbsp extra-virgin olive oil
- 2 tbsp melted butter
- 2 tbsp freshly squeezed lime juice
- 2 tsp honey
- sea salt and pepper to taste
- 2 sprigs fresh rosemary
Instructions
- Heat oven to 400°F.
- Put the cut squash in a large bowl.
- Whisk together the oil, butter, lime juice, and honey and toss with the squash.
- Heat two baking sheets in the oven for 4-5 minutes.
- Space the squash slices out on the baking sheets so they are not touching each other.
- Sprinkle with salt, pepper and freshly snipped rosemary leaves.
- Bake at 400°F for 10 minutes, turn the slices over and bake for another 10 minutes or until fork tender.
- Serve hot, garnished with more fresh rosemary.
Nutrition
If you like this Butternut Squash with Rosemary, try these other Butternut Squash ideas!
Butternut Squash Salad with Cranberries and Feta
Maple Dijon Roasted Butternut Squash
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Cakespy says
This looks sooooo good! And so easy to prepare for such an elegant looking dish. I love the combo of rosemary and lime – can you believe I have never tried that before?
Flavour & Savour says
Thanks! I think this glaze would be good on other types of squash too.