Roasted Butternut Squash With Lime Juice

• 3 12 lbs butternut squash, peeled, cut crosswise into 1/2-inch-thick slices
• 3 tablespoons olive oil
• 2 tablespoons butter, melted
• 4 teaspoons fresh lime juice, plus
• 1 lime, cut into wedges (to garnish)
• 2 teaspoons chopped fresh rosemary

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

butternut squash, olive oil, butter, lime juice, lime, fresh rosemary

Taken from www.food.com/recipe/roasted-butternut-squash-with-lime-juice-265835 (may not work)