rosemary chili-lime squash

How To Make rosemary chili-lime squash

• Step 1
  Peel the squash, then slice into 1/2" rounds. Preheat oven to 400*. Line a large baking sheet with parchment paper or silicone baking mat.
• Step 2
  In a large mixing bowl combine the melted coconut oil and olive oil with the herbs, chili powder, salt and pepper.
• Step 3
  Toss the squash rounds in the seasoning mixture until well coated. Allow to rest in the bowl 30-60 min.
• Step 4
  Place the squash rounds in a single layer on the lined baking sheet. Bake 20-30 minutes until fork tender.
• Step 5
  Drizzle with lime juice, and garnish with rosemary sprig, if desired. NOTES: 1) Prep time does not include resting time 2) If you don't want to use coconut oil, you can substitute butter/ghee, or just double the amount of olive oil -- it will still be tasty :) 3) To make weeknight dinner easier, you can easily prepare the squash ahead of time, and refrigerate in a zip-top bag until you're ready. Be sure to add a few extra minutes baking time, if you do. 4) Save time and energy by baking at same time as meat! 5) I like to serve this with my Green Chili Turkey Meatballs. Enjoy!
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