Butter squash with rosemary and lime recipe

Ingredients

• 1 small butternut squash, peeled, seeded, and cut into ¾-inch/2 cm chunks
• 1 tablespoon olive oil
• 1 lime juice
• 2 teaspoons finely chopped fresh rosemary leaves
• Salt and freshly ground black pepper

1. Preheat the oven to 350ºF. Arrange the butternut in a roasting pan, dress with oil, lime juice, rosemary, salt, and pepper.
2. Bake for 30 minutes, turning once during cooking time.