Rosemary Chili-Lime Butternut Squash Rounds
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!
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
- 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.
About Rosemary Chili-Lime Butternut Squash Rounds
Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Collection: Fall Food
Other Tag: Healthy
