Good morning, everyone! Although it’s still super cold here in Maine (it was 23 degrees when I left to walk the dog this morning), the sun is bright and warm. I saw flocks of robins warming themselves in the branches of trees; a sure sign that spring is on its way! So I am choosing to ignore tonight’s forecast for more snow, and instead look two days ahead to the official start of the season.
Today’s recipe is perfect for this time of year, when you’re not quite sure whether to put on a sweater or shorts (depending upon location). It melds both bright and beguiling flavors; the zesty pop of lime and rosemary with the irresistibly sweet softness of caramelized squash. It’s a truly stellar combination and so easy! Serve as is for a delicious side dish or use as a fabulous filling for low sodium burritos or tacos. Last week we partnered it with beans, brown rice, and salsa; I can’t recommend it enough.
I adapted this recipe from one I found on the back of a bag of Green Giant Fresh butternut squash. I am always finding fantastic things on the backs of bags and boxes. A reminder to each of you; always be on the lookout for ideas to spice up your diet!
Yields 6 servings
SODIUM CONTENT: 6.3 mg per serving
32 oz. (2 lbs.) cubed butternut squash (about 4 cups)
3 T. olive oil
2 T. lime juice
1 t. dried rosemary, crushed with hand
1 t. no-salt-added seasoning
freshly ground black pepper, to taste
Preheat oven to 400 degrees. Get out a large baking sheet and set aside.
Place ingredients into a mixing bowl and toss well to coat. Arrange squash in a single layer on baking sheet. Place on middle rack in oven and roast until tender and caramelized, 30-40 minutes.
Remove from oven and serve immediately.