Roasted Butternut Squash with Lime and Rosemary
Elevate your side dish game with this vibrant and flavorful Roasted Butternut Squash with Lime and Rosemary! This recipe combines the natural sweetness of roasted butternut squash with the zesty brightness of fresh lime and the earthy aroma of rosemary for a beautifully balanced dish. A touch of garlic and optional honey adds depth, while a simple roasting technique ensures perfectly caramelized edges and a tender interior. Ready in under an hour, it's an easy yet sophisticated option for weeknight dinners or holiday gatherings alike. Serve this dish warm and watch it disappear—it's gluten-free, vegetarian, and irresistibly delicious!
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Recipe Information
Ingredients
- 1 large (about 2-3 lbs) Butternut squash
- 3 tablespoons Olive oil
- 2 teaspoons (chopped) Fresh rosemary
- 1 medium (zested and juiced) Lime
- 2 cloves (minced) Garlic
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Honey (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easier cleanup.
Peel the butternut squash using a vegetable peeler. Cut off both ends, slice it in half lengthwise, and scoop out the seeds with a spoon.
Cut the squash into 1-inch cubes and transfer them to a large mixing bowl.
Drizzle the olive oil over the squash cubes. Add the chopped fresh rosemary, minced garlic, salt, and black pepper. Toss everything together until the squash is evenly coated.
Spread the squash cubes in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This helps them roast evenly.
Roast in the preheated oven for 25-30 minutes, flipping the squash halfway through cooking for even browning.
Meanwhile, zest the lime using a fine grater, then cut it in half and juice it. Set both aside.
Optional step: If a sweeter flavor is desired, combine the lime juice with 1 teaspoon of honey in a small bowl and stir until the honey dissolves.
After the squash has roasted for 25-30 minutes, remove it from the oven and drizzle the lime juice (or the lime-honey mixture, if using) over the hot squash. Sprinkle the lime zest evenly on top.
Toss gently and return the squash to the oven for an additional 5 minutes to allow the flavors to meld.
Remove the squash from the oven and let it cool slightly before serving. Garnish with extra rosemary if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1229 mg | 53% | |
| Total Carbohydrate | 131.5 g | 48% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 28.9 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 495 mg | 38% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3302 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
