rosemary chili-lime butternut squash rounds
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.
prep time
20 Min
cook time
30 Min
method
Bake
yield
4-6 serving(s)
Ingredients
- 2 pounds butternut squash, peeled and cut into 1/2" rounds
- 2 tablespoons melted butter
- 2 tablespoons olive oil
- 3 tablespoons chopped rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon chili powder
- 1 tablespoon 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.
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Step 1In a large mixing bowl, mix butter, oil, spices, and herbs. -
Step 2Toss squash until well covered. Rest squash rounds for 30 minutes to 1 hour to allow flavors to meld.
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Step 3Preheat the oven to 400F. Line a cookie sheet with parchment paper.
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Step 4Place 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.
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Step 5Drizzle with lime juice and garnish with a rosemary sprig.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Tag:
#Healthy
Keyword:
#squash
Keyword:
#baked
Keyword:
#rosemary
Keyword:
#butternut
Keyword:
#Fall
Keyword:
#butternut squash
Keyword:
#chili-lime
Collection:
Healthier Fare
Collection:
Fall Food
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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