rosemary chili-lime butternut squash rounds

★★★★★ 4 Reviews
Geoffry avatar
By Geoffry Le Cher
from Hoover, AL

OMG... N'uff said.

Blue Ribbon Recipe

Chili powder and rosemary go together surprisingly well in this butternut squash recipe. Once baked, the butternut squash is tender and full of flavor. Squeezing lime at the end brings the flavors together and gives the squash a little zing. Enjoy this as a fall side dish or a light dinner.

— The Test Kitchen @kitchencrew
★★★★★ 4 Reviews
serves 4-6
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For rosemary chili-lime butternut squash rounds

  • 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

Test Kitchen Tips
We let this marinate for an hour. When we placed the butternut squash on a baking sheet, we drizzled the marinade over the squash. If you're sensitive to salt, we suggest cutting back on the salt a little bit.
  • Butter, oil, spices, and herbs in a bowl.
    1
    In a large mixing bowl, mix butter, oil, spices, and herbs.
  • Tossing butternut squash rounds.
    2
    Toss squash until well covered. Rest squash rounds for 30 minutes to 1 hour to allow flavors to meld.
  • Cookie sheet lined with parchment paper while oven preheats.
    3
    Preheat the oven to 400F. Line a cookie sheet with parchment paper.
  • Butternut squash placed on baking sheet.
    4
    Place butternut squash flat on the cookie sheet and place in the oven on the center rack. Bake for 20-30 minutes. Rounds should be fork tender.
  • Drizzling lime juice over the butternut squash.
    5
    Drizzle with lime juice and garnish with a rosemary sprig.
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