Rosemary Chili-Lime Butternut Squash Rounds

2
Geoffry Le Cher

By
@Geoffry

OMG....

N'uff said.

Rating:
★★★★★ 4 votes
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

How to Make Rosemary Chili-Lime Butternut Squash Rounds

Step-by-Step

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