Butternut Squash with Fresh Rosemary and Lime

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

1. Fresh rosemary is the secret to this dish, so don't substitute dried herbs this time.
2. Just peel and slice the squash, then toss with oil, butter, lime juice and honey.
3. Spread out on a baking sheet and roast in the oven, turning part way through.

📖 Recipe

Butternut Squash with Fresh Rosemary and Lime

Crispy, but tender slices of butternut squash with fresh rosemary, roasted with a honey-lime glaze makes an ideal side dish for a holiday dinner. 

Print Pin Rate

Course: Vegetable Side Dish

Cuisine: American, Canadian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Calories: 84kcal

Author: Elaine

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Ingredients

• ▢ 1 medium butternut squash, peeled, seeded and cut crosswise into ½ thick slices
• ▢ 3 tablespoon extra-virgin olive oil
• ▢ 2 tablespoon melted butter
• ▢ 2 tablespoon freshly squeezed lime juice
• ▢ 2 teaspoon 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

Calories: 84kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 37mg | Potassium: 328mg | Fiber: 1g | Sugar: 4g | Vitamin A: 10040IU | Vitamin C: 21.1mg | Calcium: 45mg | Iron: 0.6mg

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