Roasted Butternut Squash with Lime and Rosemary
- 4-5 cups butternut squash cubes
- 2 T good quality olive oil (could probably use less)
- 1 T fresh squeezed lime juice
- 2 tsp. finely minced fresh rosemary (or use frozen rosemary)
- sea salt, for seasoning cooked squash
- fresh ground black pepper for seasoning cooked squash
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Butternut squash cubes (4 cups)
- Rosemary, fresh (2 tsp.)
- Cooking & Baking
- Black pepper, fresh ground (1)
- Olive oil, good quality (2 T)
- Sea salt (1)
- Drinks
- Lime juice, fresh squeezed (1 T)
Preparation
Read recipe preparation on kalynskitchen.com
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Published October 25, 2007 (5 years ago).
6 people saved this recipe.
