Rosemary Chili-Lime Butternut Squash Rounds

Geoffry Le Cher



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


★★★★★ 4 votes

20 Min
30 Min


  • 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

How to Make Rosemary Chili-Lime Butternut Squash Rounds


  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.

Printable Recipe Card

About Rosemary Chili-Lime Butternut Squash Rounds

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

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