Chef Michelle Kelley AB Tech. Asheville – serves 4 to 6
This is an easy, low cal and high fiber recipe
31/2 pounds of butternut squash, peeled, cut crosswise in to ½ inch slices
3 tablespoons of olive oil
¼ stick of unsalted butter, melted
4 teaspoons of lime juice, plus 1 lime cut into wedges for garnish
/salt and pepper
2 teaspoons of chopped fresh rosemary
Preheat oven to 400F. Toss squash in the oil, butter and lime juice. Sprinkle with salt and pepper. Arrange squash on two baking sheet in a single layer.
Roast with salt and pepper and roast for 20 minutes. Turn squash over and continue to roast until golden brown, about twenty minutes more.
Cut into wedges and season to taste with salt and pepper and sprinkle on rosemary.
Serve warm with the lime wedges.