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.

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Roasted Butternut Squash with Lime and Rosemary close-up photo

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 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!

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!

Roasted Butternut Squash with Lime and Rosemary process shots collage

How to Make Roasted Butternut Squash with Lime and Rosemary:

(Scroll down for complete printable recipe.)

  1. 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.
  2. 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.
  3. Whisk together the olive oil, lime juice, and finely chopped rosemary. (I used my fresh-frozen lime juice.)
  4. Put squash cubes into a bowl and toss with the olive oil, lime, rosemary mixture.
  5. Arrange squash in a single layer on the roasting pan and roast at 400F/200C. 
  6. 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.
  7. Season with salt and fresh ground black pepper and serve hot.

Roasted Butternut Squash with Lime and Rosemary finished dish on serving plate with rosemary sprigs

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 Lime and Rosemary close-up photo
Yield: 5 servings

Roasted Butternut Squash with Lime and Rosemary

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

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

  1. Preheat oven to 400F/200C.
  2. Spray a large baking sheet with olive oil or non-stick spray.
  3. If you're starting with a whole squash, follow directions for How to Peel and Cut Up a Butternut Squash.
  4. Rinse rosemary if needed, dry with paper towels, strips leaves off stems, and finely mince enough to make one tablespoon.
  5. Whisk together olive oil, lime juice, and fresh rosemary.
  6. Put squash into plastic mixing bowl, add the olive oil mixture and toss well so squash is all coated with oil.
  7. Arrange squash in a single layer on the roasting pan and roast at 400F/200C.
  8. 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.
  9. 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:

5

Serving Size:

1

Amount 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.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Roasted Butternut Squash with Lime and Rosemary thumbnail photo

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.

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