Roasted Butternut Squash with Lime and Rosemary
This Roasted Butternut Squash with Lime and Rosemary is an absolute wow for an easy-to-make holiday side dish! And if you use portion control, this is relatively low in net carbs.
Click to PIN Roasted Butternut Squash with Lime and Rosemary!
I know butternut squash is a bit of a splurge on carbs for many of my readers, but if you’re someone (like me!) who loves butternut squash and will splurge on it occasionally, I promise you that this combination of Roasted Butternut Squash with Lime and Rosemary is absolutely a wow! The hint of lime with a tiny bit of rosemary really works with the flavor of roasted squash seasoned with sea salt and pepper.
I’m a fan of freshly-cut butternut squash over those packages of squash cubes (and I’ve shared How to Peel and Cut Up a Butternut Squash.) But I realize that’s probably not happening during the holidays for most of you, so when we decided to update the photos for this butternut squash we bought one of those packages of cut-up butternut squash from Costco to make this.
And I have to confess, it was still so delicious that Kara and I both swooned over it! Please try this if you’re a fan of butternut squash, whether you cut it up yourself or buy a package of squash cubes!
What is butternut squash?
Butternut Squash is also called Butternut Pumpkin in some parts of the world, and it’s a type of flavorful winter squash that grows on a vine. It’s delicious and versatile, but you can use other winter squash varieties in this recipe as well.
What ingredients do you need for this recipe?
- butternut squash cubes
- Olive Oil (affiliate link)
- fresh-squeezed lime juice, I used my fresh-frozen lime juice
- finely-minced fresh rosemary, or you can use Ground Rosemary if needed
- sea salt and fresh-ground black pepper to taste
What is Rosemary:
Rosemary is woody perennial that’s definitely one of my favorite herbs. It can be grown nearly anywhere (although if it gets really cold, the rosemary doesn’t always winter over in Utah.) Rosemary tastes great in beef stew, with lamb chops, and of course it’s essential in my favorite Rosemary Mustard Grilled Chicken. And rosemary also freezes well if you’re lucky enough to have it in your herb garden!
Who else loves butternut squash like I do?
You can use My Favorite Roasted Butternut Squash Recipes for lots more butternut squash side dish recipes or use Butternut Squash to see all the butternut squash recipes on the blog. And check out Roasted Butternut Squash with Tahini-Yogurt Sauce for another interesting recipe idea for my favorite winter squash!
How to Make Roasted Butternut Squash with Lime and Rosemary:
(Scroll down for complete printable recipe.)
- As you can see the package from Costo gave us 5 cups of peeled squash cubes, I am considering one cup to be a serving.
- I was so excited that I still had fresh rosemary growing in my herb garden, which I washed, dried, stripped off the stems, and finely chopped.
- Whisk together the olive oil, lime juice, and finely chopped rosemary. (I used my fresh-frozen lime juice.)
- Put squash cubes into a bowl and toss with the olive oil, lime, rosemary mixture.
- Arrange squash in a single layer on the roasting pan and roast at 400F/200C.
- We checked it a few times, but it took 50 minutes before we thought it was done, and if you like your squash super soft you might want a few minutes more.
- Season with salt and fresh ground black pepper and serve hot.
More Delightful Butternut Squash Favorites:
- Slow Cooker Thai-Inspired Butternut Squash and Peanut Soup
- Butternut Squash Black Bean Soup
- Slow Cooker Butternut Squash
- Roasted Butternut Squash with Lemon, Thyme, and Parmesan
- Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola
Roasted Butternut Squash with Lime and Rosemary
This Roasted Butternut Squash with Lime and Rosemary is an absolute wow for a holiday side dish, and the holidays are busy so we used those pre-cut cubes of butternut squash to make it easy!
Ingredients
- 5 cups butternut squash cubes (see notes)
- 2 T olive oil
- 2 T fresh-squeezed lime juice (see notes)
- 1 T finely-minced fresh rosemary
- sea salt and fresh-ground black pepper to taste
Instructions
- Preheat oven to 400F/200C.
- Spray a large baking sheet with olive oil or non-stick spray.
- If you're starting with a whole squash, follow directions for How to Peel and Cut Up a Butternut Squash.
- Rinse rosemary if needed, dry with paper towels, strips leaves off stems, and finely mince enough to make one tablespoon.
- Whisk together olive oil, lime juice, and fresh rosemary.
- Put squash into plastic mixing bowl, add the olive oil mixture and toss well so squash is all coated with oil.
- Arrange squash in a single layer on the roasting pan and roast at 400F/200C.
- We checked it a few times, but it took 50 minutes before we thought it was done, and if you like your squash super soft you might want a few minutes more.
- Season with sea salt and fresh ground black pepper and serve hot.
Notes
Our squash cubes weighed about two pounds, so if you're using a whole squash you'll need one that's about 2.5 pounds with the skin and seeds.
I used my fresh-frozen lime juice.
This recipe adapted slightly from one found in Bon Appetit, November 2007.
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 166Total Fat: 7gSaturated Fat: 1gUnsaturated Fat: 6gCholesterol: 0mgSodium: 156mgCarbohydrates: 27.6gFiber: 8gSugar: 5gProtein: 2g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Roasted Butternut Squash with Lime and Rosemary would be phase two or three for the original South Beach Diet. Butternut Squash is high in fiber so relatively low in net carbs; check the nutritional information to see what you think if you’re following a low-carb diet! if I was having a few carbs for a holiday meal I’d definitely enjoy a small serving of this.
Find More Recipes Like This One:
Use Side Dishes for more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2007, when I had Butternut Squash in my garden! The photos were updated in 2019 and the recipe was updated with more information in 2021.
39 Comments on “Roasted Butternut Squash with Lime and Rosemary”
Fabulous. I really like the lime juice idea. I just discovered I could buy frozen cut up butternut squash, so I bought a bunch! I’m not the kind to take shortcuts but my thumbs are getting arthritic and it’s a wonderful shortcut to me now. So excited. Thanks for this recipe!
Thanks Mimi, hope you enjoy!
tried these today and they were delicious. my family didn´t like them as roasted squash is not common here, but that meant more for me! 🙂
Mmmm, very little can beat roasted butternut squash. One of the first things I ever posted on was a recipe for butternut and boerewors (a spicy South African sausage) risotto – the sweetness and the spice are perfect together. Or you can substitute chorizo for the boerewors – either way, it’s delicious!
Sounds like a great combination of flavours Kalyn. I have only served butternut squash up in soup so far, but this sounds an excellent way to serve it!
Kalyn,
I love butternut squash, especially roated, I must try it next time with lime and rosemary!! Thank you for sharing this recipe.
Margot
What a great idea with lime! I must try it. I also love butternut roasted with cumin. One of my favourites.
I could live on B/N squash. Thanks for the links – will go check them out. Never can have enough….especially since I have one sitting on the counter waiting…:)
Kalyn – the colour of this dish is simply beautiful! We don’t have butternut squash here, but I imagine it’ll work with other orange squashes as well.
Thanks for a great WHB entry!
Hi Kalyn,
As always, wonderful recipes and great advice! Another rosemary fan here. I tried chopping it fine in a spice grinder, like I do with dried sage for “rubbed” sage. It turned out to be something that works really well, and now “rubbed” rosemary is a standard sprinkle on fried eggs, along with paprika, for me!
best,
Strata
Ooh baby- I *love* this idea! Lime adds such a bright flavor to veggies- I can only imagine how fab it is on roasted butternut squash. Thanks, Darling!
xoxo
Karina
Thanks again to everyone who likes this idea from Bon Appetit. I confess it’s inspired me to go back through all my old November issues and see what else they had! (Yes, I still save them for this exact reason.)
Lisa, good question about the butter. The original recipe called for a 1/2 lb. butternut squash, cut in slices, and then tossed it with 3 T olive oil and 2 T melted butter. It also had 4 tsp. lime juice which I reduced to one T since I was using a bit less squash.
That looks too good for words! It’s all about butternut squash right now, isn’t it? I’m so glad I saw this, because I’m going to the market today and was wanting to try the squash in a new way. And I can use my rosemary, too. Yay!
Did the original recipe have you dotting the squash with butter? I’m just curious about how they worked butter in there.
Kalyn this really is a new flavor combination for me! I never would have thought to add lime juice to the butternut squash! I’ll see if I can remember to try it this way next time!
I just printed this one out. Squash, lime, rosemary…sounds like a great combo. Thank you.
This looks like a wonderful sidedish for Thanksgiving, thank you.
heh. I too am always screaming out loud about great recipes. The girl can’t help it.
The lime would add a refreshing twist to an old favourite!
That looks beautiful! I bet the lime provides a nice clean bite.
I’m from the school of thought that says one must definitely have some of the tried and true favourites but there should at least be 2 new dishes or 2 news twists to the old favourites for us the cooks to stretch our cooking muscles and the tasters to exercise their taste buds. I think your butternut squash with lime and rosemary is definite of the the latter that must be tried.
Too funny. I’ve just started reading the November issue of Bon Appetit but haven’t come across this recipe yet. Even though I have something like 14 butternut squash in the pantry and rosemary growing in the greenhouse, I almost stopped reading because of the lime, which I never have around. Then I remembered my mother is coming to visit next week and is bringing me a bunch of organic limes from her tree! And she loves rosemary. We will definitely be trying this recipe. Thanks, Kalyn! : )
I can’t get enough of butternut squash. I even love it roasted plain with nothing on it. The addition of lime is intriguing; I’ll have to try it with one of the THREE butternut squash on my counter.
Oh, you big goof, Kalyn.
The recipe sounds delicious. I’m totally giving it a try.
AND… you GREW the squash!
Brava!
That does sound like a good comination. I might end up trying it when I buy squash.
Hooray for Blogger. In case you all think I’m going crazy, I had deleted the comment from my e-mail, but it still stays in blogger. And it publishes it in the order the person left it. That’s why you see the comment from Simona before my comment saying I’d deleted it (and now this comment; well you get the idea of what kind of a day I’m having!)
Yikes! Simona just left a comment and I deleted it before I published the comment. So sorry, Simona. It’s last recess at school and my brain has turned to mush!
Glad to hear that people like the sound of this recipe. Jan, thanks for the feedback on the chicken marinade too.
This sounds very good…lime juice is such an amazing flavor on so many foods!
Lime juice: that sounds quite interesting and I’ll have to try. When I make roasted butternut squash the problem I have is that I cannot stop eating.
Just wanted to tell you that I used one of your marinades for chicken breasts the it was delicious. Everyone loved dinner last night. Thanks. Jancd
Kalyn, delicious!
And I also love it that you used lime.
I think the actual ‘day’ needs to be the traditional favorites for most people. It’s all the days before and after that we cooks get to play!
I never would have thought of lime juice with squash…but I’ve put white balsamic with it so…why not. I’ve a lime in the fridge…and 7 squash on my garden table..
I’ve never thought of lime and squash — what a fantastic idea!
Butternut squash is one of my favorites, thanks for some new ideas!!
Love the colors! I usually stare at squash and never know what to do with it..now i know :)!
I would have never thought of adding lime to butternut squash…it sounds delicious. I can’t wait to try this.
Thanks!!
Looks great, I am a huge fan of butternut squash of course I ruin it by putting maple syrup on it some times.
Vi, it was so fantastic. I know I sound like I’m raving, but truly I loved it!
Tanna, I would have put some lime zest, but I was using frozen lime juice from the freezer. I buy those bags of limes at Costco and when they’re going to go bad, I squeeze the juice and freeze it. (It was my dinner last night!)
I’m alone tonight and this will be my dinner!
Think I may put a little of the zest in for the last few minutes.
This is one you just know will be good!
Your roasted butternut squash with lime, rosemary and rosemary salt sounds wonderful!