Roasted Butternut Squash with Lime Juice

Ingredients

• 2 tablespoons butter melted ()
• 3.5 pound butternut squash peeled
• 2 teaspoons rosemary fresh chopped
• 4 teaspoons lime juice plus 1 lime fresh for garnish cut into wedges
• 3 tablespoons olive oil 

Equipment

• baking sheet
• oven

Directions

1. Preheat oven to 400°F. Divide squash between 2 rimmed baking sheets, arranging in single layer; toss with oil, butter, and lime juice.
2. Sprinkle with salt and pepper. Roast 20 minutes. Turn squash over; roast until soft and golden brown, about 20 minutes longer.
3. Cut into wedges. DO AHEAD: Can be made 4 hours ahead.
4. Let stand at room temperature. Rewarm in 400°F oven until hot, about 10 minutes.
5. Season squash to taste with salt and pepper; sprinkle with rosemary.
6. Serve warm with lime wedges.