Roasted Butternut Squash with Lime and Rosemary; how could that help but taste amazing?
I find it amusing that even though Thanksgiving is such a traditional meal in the U.S., every year the food magazines are loaded with new Thanksgiving recipes for people to try. Maybe it’s just my family, but I’m guessing many people are happy with having the same tried-and-true Thanksgiving dishes every year. Then there are food-obsessed people like me, who love trying out traditional foods cooked in new or unusual ways. I was reading the November Bon Appetit in the faculty room at lunch, and screamed with delight when I saw the recipe for butternut squash roasted with lime juice. Now there’s a new idea! Quite honestly, the other teachers looked at me like they didn’t know what the fuss was about.
I tried some good recipes for roasted butternut squash last year at Thanksgiving time. But let me tell you, this squash recipe is worth making a fuss over! The hint of lime with a tiny bit of rosemary really works with the flavor of roasted squash seasoned with sea salt and pepper. This was one of those “I couldn’t stop eating it” kind of recipes. I used some of my frozen rosemary instead of fresh rosemary, used my rosemary salt for seasoning, and I did leave out the butter and reduce the olive oil to make it slightly more South Beach Diet friendly than the Bon Appetit version. But hats off to Bon Appetit for such a great idea.
This was one of the Really Big Squash from my garden, but you can often find peeled squash cubes at this time of year, which would be perfect for this recipe. Toss the squash with olive oil, lime juice, and finely chopped rosemary.
Arrange squash in a single layer on the roasting pan and roast at 400 F for 40-50 minutes. I was using my counter-top convection oven, so I switched to convection for the last 15 minutes.
Roasted Butternut Squash with Lime and Rosemary
(Makes 3-4 servings, recipe adapted very slightly from Bon Appetit, November 2007.)
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 (I used rosemary salt)
fresh ground black pepper for seasoning cooked squash
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. (I sprayed my pan with non-stick spray, but later I thought I didn’t really need to.) Roast for 40-50 minutes, turning several times, or until squash is quite softened and getting browned on the edges. (I switched my oven to convection for the last 15 minutes, which helped the squash get nicely browned.) Season with sea salt and fresh ground black pepper, and serve hot.