ROASTED BUTTERNUT SQUASH WITH LIME AND ROSEMARY
I find it amusing that even though Thanksgiving is such a traditional meal in the U.S., every year the food magazines are loaded with new Thanksgiving recipes for people to try. Maybe it’s just my family, but I’m guessing many people are happy with having the same tried-and-true Thanksgiving dishes every year. Then there are food-obsessed people like me, who love trying out traditional foods cooked in new or unusual ways. I was reading the November Bon Appetit in the faculty room at lunch, and screamed with delight when I saw the recipe for butternut squash roasted with lime juice. Now there’s a new idea! Quite honestly, the other teachers looked at me like they didn’t know what the fuss was about.
Ingredients:
4-5 cups butternut squash cubes
2 T good quality olive oil (could probably use less)
1 T fresh squeezed lime juice
2 tsp. finely minced fresh rosemary (or use frozen rosemary)
sea salt, for seasoning cooked squash (I used rosemary salt)
fresh ground black pepper for seasoning cooked squash
4-5 cups butternut squash cubes
2 T good quality olive oil (could probably use less)
1 T fresh squeezed lime juice
2 tsp. finely minced fresh rosemary (or use frozen rosemary)
sea salt, for seasoning cooked squash (I used rosemary salt)
fresh ground black pepper for seasoning cooked squash
Instructions:
Preheat oven to 400 F. Peel squash and cut into cubes about 1 inch square. Put squash into plastic mixing bowl, add olive oil, lime juice, and minced rosemary and toss well so squash is all coated with oil.
For full instructions please see : kalynskitchen.com
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