roasted-butternut-squash-with-lime-juice-240368.json

{
    "directions": [
        "Preheat oven to 400\u00b0F. Divide squash between 2 rimmed baking sheets, arranging in single layer; toss with oil, butter, and lime juice. Sprinkle with salt and pepper. Roast 20 minutes. Turn squash over; roast until soft and golden brown, about 20 minutes longer. Cut into wedges. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 400\u00b0F oven until hot, about 10 minutes.",
        "Season squash to taste with salt and pepper; sprinkle with rosemary. Serve warm with lime wedges."
    ],
    "ingredients": [
        "1 3 1/2-pound butternut squash, peeled, cut crosswise into 1/2-inch-thick slices",
        "3 tablespoons olive oil",
        "2 tablespoons (1/4 stick) butter, melted",
        "4 teaspoons fresh lime juice plus 1 lime cut into wedges for garnish",
        "2 teaspoons chopped fresh rosemary"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Side",
        "Roast",
        "Vegetarian",
        "Low Cal",
        "High Fiber",
        "Lime",
        "Butternut Squash",
        "Fall",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Roasted Butternut Squash with Lime Juice",
    "url": "http://www.epicurious.com/recipes/food/views/roasted-butternut-squash-with-lime-juice-240368"
}