Roasted Butternut Squash with Lime and Rosemary

Ingredients

• 1 large butternut squash, peeled and cut into cubes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Juice of 1 lime
• Freshly chopped parsley for garnish, optional

Directions

1. Heat the oven to 375 degrees F (190 degrees C).
2. Stir the lime juice, rosemary, cumin, olive oil, salt, and pepper together in a small bowl.
3. Put the cubed butternut squash into a large bowl, add the lime mixture, and toss until the pieces are coated all over.
4. Line a baking sheet with parchment paper or aluminum foil, then arrange the squash across it. Roast for 25-30 minutes, until the cubes are tender and beginning to brown.
5. Serve warm, with freshly chopped parsley for garnish if you’re using it.