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Kalyn's Kitchen

Roasted Butternut Squash with Lime and Rosemary

If you don’t mind splurging a bit on carbs this Roasted Butternut Squash with Lime and Rosemary is an absolute wow for a holiday side dish! Use Side Dishes for more recipes like this one.

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Roasted Butternut Squash with Lime and Rosemary title photo

I know butternut squash is a bit of a splurge on carbs for many of my readers, so if this Roasted Butternut Squash with Lime and Rosemary is just not going to work for you just go ahead and click over to The BEST Low-Carb and Gluten-Free Thanksgiving Side Dish Recipes and pick something tasty from the many good options in that collection. 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!

And if you’re a fellow member of The Butternut Squash Fan Club but your holiday menu is already set, make this for another dinner sometime during the holiday season. And I am adding this post to My Top Ten Butternut Squash Recipes, so check that out if you’re really a fan!

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 so don’t worry about buying a grocery store package of rosemary to make this dish!

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, 
  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 close-up photo

More Delightful Butternut Squash Favorites:

Roasted Butternut Squash with Rosemary and Balsamic Vinegar
Foil-Wrapped Grilled (or baked) Butternut Squash with Sage
Slow Cooker Buttery Butternut Squash for a Crowd

Roasted Butternut Squash with Lime and Rosemary

Roasted Butternut Squash with Lime and Rosemary

Yield 4 servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

If you don't mind splurging a bit on carbs 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:

4

Serving Size:

1

Amount Per Serving: Calories: 166 Total Fat: 7g Saturated Fat: 1g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 156mg Carbohydrates: 27.6g Fiber: 8g Sugar: 5g Protein: 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.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

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 is probably not suitble for low-carb diet plans, and would be phase two or three for the South Beach Diet. But 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 the Recipes by Diet Type photo index pages 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.

Roasted Butternut Squash with Lime and Rosemary Pinterest image

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    39 Comments on “Roasted Butternut Squash with Lime and Rosemary”

  1. 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.

  2. 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! : )

  3. 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.

  4. Oh, you big goof, Kalyn.
    The recipe sounds delicious. I’m totally giving it a try.
    AND… you GREW the squash!
    Brava!

  5. That does sound like a good comination. I might end up trying it when I buy squash.

  6. 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!)

  7. 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.

  8. This sounds very good…lime juice is such an amazing flavor on so many foods!

  9. 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.

  10. 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

  11. Kalyn, delicious!
    And I also love it that you used lime.

  12. 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..

  13. I’ve never thought of lime and squash — what a fantastic idea!

  14. Butternut squash is one of my favorites, thanks for some new ideas!!

  15. Love the colors! I usually stare at squash and never know what to do with it..now i know :)!

  16. I would have never thought of adding lime to butternut squash…it sounds delicious. I can’t wait to try this.
    Thanks!!

  17. Looks great, I am a huge fan of butternut squash of course I ruin it by putting maple syrup on it some times.

  18. 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!)

  19. 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!

  20. Your roasted butternut squash with lime, rosemary and rosemary salt sounds wonderful!