Thursday, October 25, 2007

Recipe for Roasted Butternut Squash with Lime and Rosemary

Roasted Butternut Squash with Lime and Rosemary
Roasted Butternut Squash with Lime and Rosemary; how could that help but taste amazing?

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.

I tried some good recipes for roasted butternut squash last year at Thanksgiving time. But let me tell you, this squash recipe is worth making a fuss over! The hint of lime with a tiny bit of rosemary really works with the flavor of roasted squash seasoned with sea salt and pepper. This was one of those "I couldn't stop eating it" kind of recipes. I used some of my frozen rosemary instead of fresh rosemary, used my rosemary salt for seasoning, and I did leave out the butter and reduce the olive oil to make it slightly more South Beach Diet friendly than the Bon Appetit version. But hats off to Bon Appetit for such a great idea.

I've written about rosemary many times before for Weekend Herb Blogging, so you can tell this woody perennial is one of my favorite herbs. It can be grown nearly anywhere, and tastes great in so many dishes, and it's my choice again this week for Weekend Herb Blogging #106, hosted by Pille from Nami Nami.



This was one of the Really Big Squash from my garden, but you can often find peeled squash cubes at this time of year, which would be perfect for this recipe. Toss the squash with olive oil, lime juice, and finely chopped rosemary.

Arrange squash in a single layer on the roasting pan and roast at 400 F for 40-50 minutes. I was using my counter-top convection oven, so I switched to convection for the last 15 minutes.


Roasted Butternut Squash with Lime and Rosemary
(Makes 3-4 servings, recipe adapted very slightly from Bon Appetit, November 2007.)

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

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.

Arrange squash on roasting pan in single layer. (I sprayed my pan with non-stick spray, but later I thought I didn't really need to.) Roast for 40-50 minutes, turning several times, or until squash is quite softened and getting browned on the edges. (I switched my oven to convection for the last 15 minutes, which helped the squash get nicely browned.) Season with sea salt and fresh ground black pepper, and serve hot.



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South Beach Suggestions:
I still remember how excited I was when I found butternut squash in one of the South Beach cookbooks and realized it was approved for phase two or three of the diet. This would taste great with Chicken Piccata with Fried Capers and Arugula Salad with Marinated Artichokes and More.

More Delightful Butternut Squash to Try:
(Recipes from other blogs may or may not be South Beach Diet friendly, check ingredients.)
Roasted Butternut Squash with Rosemary and Balsamic Vinegar
Foil-Wrapped Grilled Butternut Squash with Sage
Farro and Roasted Butternut Squash from 101 Cookbooks
Butternut Squash Risotto from Simply Recipes
Butternut Squash and Carmelized Onion Galette from Smitten Kitchen
Amanda Hesser's Butternut Squash Curry from The Wednesday Chef
Brussel Sprout and Camembert Gratin in Butternut Squash from 80 Breakfasts
Roasted Butternut Squash from Well Fed
Butternut Squash Curry from Champagne Taste
Rutabaga and Butternut Squash Puree from A Veggie Venture
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37 comments:

East Meets West Kitchen said...

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

MyKitchenInHalfCups said...

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!

Kalyn said...

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!)

Bradley said...

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

Dani Spies said...

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

Dhana said...

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

Maria said...

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

Lydia said...

I've never thought of lime and squash -- what a fantastic idea!

katiez said...

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..

Patricia Scarpin said...

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

Anonymous said...

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

Simona said...

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.

meeso said...

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

Kalyn said...

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.

Kalyn said...

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!)

Nabeela said...

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

cookiecrumb said...

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

Susan said...

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.

Farmgirl Susan said...

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! : )

Cynthia said...

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.

Kelly Mahoney said...

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

Valli said...

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

the chocolate lady מרת שאקאלאד said...

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

chigiy at Gardeners Anonymous said...

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

Meg Wolff said...

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

Nicole said...

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!

Lisa said...

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.

Kalyn said...

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.

Karina said...

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

Strata said...

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

Pille said...

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!

Chris said...

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...:)

VegeYum said...

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

Coffee & Vanilla said...

Kalyn,

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

Margot

Holler said...

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!

Jeanne said...

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!

ksklein said...

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! :)

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