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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. 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!

  2. tried these today and they were delicious. my family didn´t like them as roasted squas is not common here, but that meant more for me! 🙂

  3. 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!

  4. 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!

  5. Kalyn,

    I love butternut squash, especially roated, I must try it next time with lime and rosemary!! Thank you for sharing this recipe.

    Margot

  6. What a great idea with lime! I must try it. I also love butternut roasted with cumin. One of my favourites.

  7. 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…:)

  8. 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!

  9. 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

  10. 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

  11. 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.

  12. 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.

  13. 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!

  14. I just printed this one out. Squash, lime, rosemary…sounds like a great combo. Thank you.

  15. This looks like a wonderful sidedish for Thanksgiving, thank you.

  16. heh. I too am always screaming out loud about great recipes. The girl can’t help it.

  17. The lime would add a refreshing twist to an old favourite!

  18. That looks beautiful! I bet the lime provides a nice clean bite.