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.
📖 Recipe
Butternut Squash with Fresh Rosemary and Lime
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.
Cakespy
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
Thanks! I think this glaze would be good on other types of squash too.