4 -5 cups butternut squash, cubes
2 tablespoons butter
2 tablespoons good quality olive oil
1 tablespoon fresh squeezed lime juice
2 teaspoons finely minced fresh rosemary (or use frozen rosemary)
fresh ground black pepper
Preheat oven to 400°F; peel squash and cut into cubes about 1 inch square.
Put squash into plastic mixing bowl, add olive oil, lime juice, and minced rosemary and toss well so squash is all coated with oil.
Arrange squash on roasting pan in single layer. Dot with butter. Roast for 40-50 minutes, turning several times, or until squash is quite softened and getting browned on the edges.Season with sea salt and fresh ground black pepper, and serve hot.