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