- 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
- Preheat oven to 400°F. 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°F oven until hot, about 10 minutes.
- Season squash to taste with salt and pepper; sprinkle with rosemary. Serve warm with lime wedges.