Rosemary Chili-Lime Butternut Squash Rounds

Name: Rosemary Chili-Lime Butternut Squash Rounds
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6
Cuisine: American
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

By Geoffry Le Cher
@Geoffry

OMG....

N'uff said.

Blue Ribbon Recipe

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! The Test Kitchen

Rating:

★★★★★ 4 votes5

Comments:

16 Comments

Serves:

4-6

Prep:

20 Min

Cook:

30 Min

Method:

Bake

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
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How to Make Rosemary Chili-Lime Butternut Squash Rounds

Step-by-Step

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