Rosemary Chili-Lime Butternut Squash Rounds

Geoffry Le Cher

By
@Geoffry

OMG....

N'uff said.


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Rating:

Comments:

Serves:

4-6

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Perfect side dish or light dinner for the fall! You can add chili powder to your taste for an extra zing. Either way this recipe is flavor-tastic!

Ingredients

2 lb
butternut squash, peeled and cut into 1/2" rounds
2 Tbsp
melted butter
2 Tbsp
olive oil
3 Tbsp
chopped rosemary
1 tsp
dried thyme
1/2 tsp
chili powder
1 Tbsp
kosher salt
fresh ground pepper
lime juice

Directions Step-By-Step

1
Preheat oven to 400F.
2
Line a cookie sheet with parchment paper
3
In a large mixing bowl, mix squash, butter, oil, spices and herbs. Toss until well covered.
4
Rest squash rounds for 30 minutes to 1 hour to allow flavors to meld.
5
Place flat on the cookie sheet and place in oven on the center rack.
6
Bake for 20-30 minutes. Rounds should be fork tender.
7
Drizzle with lime juice and garnish with Rosemary sprig.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Collection: Fall Food
Other Tag: Healthy