Roasted Butternut Squash With Lime And Rosemary Food

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.

ROSEMARY ROASTED BUTTERNUT SQUASH

Rosemary Roasted Butternut Squash image

Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken.

Provided by Kristin Licavoli

Categories Side Dish Vegetables Squash

Time 1h5m

Yield 6

Number Of Ingredients 6

Ingredients

1 butternut squash, peeled and cubed
2 cloves garlic, minced
2 sprigs fresh rosemary, finely chopped
2 tablespoons olive oil, or more to taste
sea salt to taste
ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

Nutrition Facts : Calories 135.8 calories, Carbohydrate 24.8 g, Fat 4.7 g, Fiber 4.3 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 62.1 mg, Sugar 4.6 g

ROASTED BUTTERNUT SQUASH WITH LIME AND ROSEMARY

Roasted Butternut Squash With Lime and Rosemary image

Make and share this Roasted Butternut Squash With Lime and Rosemary recipe from Food.com.

Provided by MarraMamba

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 -5 cups butternut squash, cubes
2 tablespoons butter
2 tablespoons good quality olive oil
1 tablespoon fresh squeezed lime juice
2 teaspoons finely minced fresh rosemary (or use frozen rosemary)
sea salt
fresh ground black pepper

Steps:

Preheat oven to 400°F; peel squash and cut into cubes about 1 inch square.
Put squash into plastic mixing bowl, add olive oil, lime juice, and minced rosemary and toss well so squash is all coated with oil.
Arrange squash on roasting pan in single layer. Dot with butter. Roast for 40-50 minutes, turning several times, or until squash is quite softened and getting browned on the edges.
Season with sea salt and fresh ground black pepper, and serve hot.

Nutrition Facts : Calories 175, Fat 12.7, SaturatedFat 4.6, Cholesterol 15.3, Sodium 56.6, Carbohydrate 16.8, Fiber 2.9, Sugar 3.1, Protein 1.5

ROASTED BUTTERNUT SQUASH WITH LIME JUICE

Roasted Butternut Squash With Lime Juice image

Make and share this Roasted Butternut Squash With Lime Juice recipe from Food.com.

Provided by Callie26

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 1/2 lbs butternut squash, peeled, cut crosswise into 1/2-inch-thick slices
3 tablespoons olive oil
2 tablespoons butter, melted
4 teaspoons fresh lime juice, plus
1 lime, cut into wedges (to 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.

Nutrition Facts : Calories 326.4, Fat 16.3, SaturatedFat 5.1, Cholesterol 15.3, Sodium 57.5, Carbohydrate 48.8, Fiber 8.5, Sugar 9.1, Protein 4.2

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