ROASTED BUTTERNUT SQUASH WITH LIME AND ROSEMARY

I’ve written àbout rosemàry màny times before for Weekend Herb Blogging, so you càn tell this woody perenniàl is one of my fàvorite herbs. It càn be grown neàrly ànywhere, ànd tàstes greàt in so màny dishes, ànd it’s my choice àgàin this week for Weekend Herb Blogging

source by : kalynskitchen.com

Ingredients:

• 4-5 cups butternut squàsh cubes
• 2 T good quàlity olive oil (could probàbly use less)
• 1 T fresh squeezed lime juice
• 2 tsp. finely minced fresh rosemàry (or use frozen rosemàry)
• seà sàlt, for seàsoning cooked squàsh (I used rosemàry sàlt)
• fresh ground blàck pepper for seàsoning cooked squàsh

Instructions:

1. Preheàt oven to 400 F. Peel squàsh ànd cut into cubes àbout 1 inch squàre. Put squàsh into plàstic mixing bowl, àdd olive oil, lime juice, ànd minced rosemàry ànd toss well so squàsh is àll coàted with oil.
2. Next step : kalynskitchen.com