Roasted Butternut Squash with Lime Juice

Ingredients for Roasted Butternut Squash with Lime Juice

• 1 1.6kg butternut squash, peeled, cut crosswise into 1/2-inch-thick slices

• 45ml olive oil

• 2 tablespoons (1/4 stick) butter, melted

• 20ml fresh lime juice plus 1 lime cut into wedges for garnish

• 2 teaspoons chopped fresh rosemary

How to make Roasted Butternut Squash with Lime Juice

Preheat oven to 204°C. 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 204°C oven until hot, about 10 minutes.

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

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.