Rosemary Chili-Lime Squash

Tam D

By
@methodmaven

This is a lovely and tasty side dish. It's very versatile, and can easily be everyday or dressed up for a special dinner.


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Rating:

Serves:

4-6

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

2 lb
butternut squash
2 Tbsp
melted coconut oil
2 Tbsp
olive oil
3 Tbsp
rosemary
1 tsp
thyme
1/2 tsp
chili powder
1 Tbsp
kosher salt
1/4 tsp
fresh ground pepper
lime juice

Directions Step-By-Step

1
Peel the squash, then slice into 1/2" rounds.

Preheat oven to 400*.

Line a large baking sheet with parchment paper or silicone baking mat.
2
In a large mixing bowl combine the melted coconut oil and olive oil with the herbs, chili powder, salt and pepper.
3
Toss the squash rounds in the seasoning mixture until well coated.
Allow to rest in the bowl 30-60 min.
4
Place the squash rounds in a single layer on the lined baking sheet.
Bake 20-30 minutes until fork tender.
5
Drizzle with lime juice, and garnish with rosemary sprig, if desired.

NOTES:
1) Prep time does not include resting time
2) If you don't want to use coconut oil, you can substitute butter/ghee, or just double the amount of olive oil -- it will still be tasty :)
3) To make weeknight dinner easier, you can easily prepare the squash ahead of time, and refrigerate in a zip-top bag until you're ready. Be sure to add a few extra minutes baking time, if you do.
4) Save time and energy by baking at same time as meat!
5) I like to serve this with my Green Chili Turkey Meatballs.
Enjoy!

About this Recipe

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