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. OMG... N'uff said.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Vegetables Yield: 6 Servings
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
Intructions :
- In a large mixing bowl
- mix butter
- oil
- spices
- and herbs.
- Toss squash until well covered. Rest squash rounds for 30 minutes to 1 hour to allow flavors to meld.
- Preheat the oven to 400F. Line a cookie sheet with parchment paper.
- 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.
- Drizzle with lime juice and garnish with a rosemary sprig.
Rated 5/5 based on 62 Reviews
Keyword : rosemary-chili-lime-butternut squash-American