rosemary chili-lime butternut squash rounds

Name: Rosemary Chili-Lime Butternut Squash Rounds
Prep time: 20 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 pound(s) butternut squash, peeled and cut into 1/2" rounds; 2 tablespoon(s) melted butter; 2 tablespoon(s) olive oil; 3 tablespoon(s) chopped rosemary; 1 teaspoon(s) dried thyme; 1/2 teaspoon(s) chili powder; 1 tablespoon(s) kosher salt; - fresh ground pepper; - lime juice

★★★★★ 4

Rosemary Chili Lime Butternut Squash Rounds on a plate.

review

a recipe by

Geoffry Le Cher

@Geoffry

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

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★★★★★ 4

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.

1
In a large mixing bowl, mix butter, oil, spices, and herbs.

2
Toss squash until well covered. Rest squash rounds for 30 minutes to 1 hour to allow flavors to meld.
3
Preheat the oven to 400F. Line a cookie sheet with parchment paper.
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.
5
Drizzle with lime juice and garnish with a rosemary sprig.
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