Chili lime roasted butternut squash

Serves 3-4

  • 1 large butternut squash, about 3 lbs.

  • 3 tbs. olive oil

  • 1 tsp. salt

  • 1/4 tsp. chipotle or cayenne powder 

  • 1/2 tsp. chili powder or smoked paprika

  • 2 tsp. lime juice

  • cilantro or parsley to garnish, optional

Preheat the oven to 400 degrees.

Slice the top and bottom off of the butternut squash, then peel the squash. Cut it in half lengthwise and remove the seeds. Cut the squash into small cubes or matchsticks.

Toss the squash with the salt, spices and olive oil.  Spread on to a baking sheet lined with parchment and bake until tender and starting to brown, about 30 minutes. 

Remove from oven and let cool a bit, then toss with the lime juice and cilantro/parsley if using. 

 
FallDavid DiLorenzoSquashes