Rosemary Chili-Lime Butternut Squash Rounds
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!
Ingredients
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2 lbbutternut squash, peeled and cut into 1/2" rounds
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2 Tbspmelted butter
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2 Tbspolive oil
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3 Tbspchopped rosemary
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1 tspdried thyme
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1/2 tspchili powder
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1 Tbspkosher salt
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·fresh ground pepper
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·lime juice
How to Make Rosemary Chili-Lime Butternut Squash Rounds
- 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.
About Rosemary Chili-Lime Butternut Squash Rounds
Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Collection: Fall Food
Other Tag: Healthy
