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


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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


  • 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

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