(Makes 3-4 servings, recipe adapted very slightly from Bon Appetit, November 2007.)
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
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.