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Roasted Butternut Squash with Lime Juice
- 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
Directions:View on Bon Appetit
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