ROSEMARY CHILI-LIME BUTTERNUT SQUASH ROUNDS

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Rosemary Chili-Lime Butternut Squash Rounds image

Perfect side dish or light dinner for the fall! You can add chili powder to your taste for an extra zing. Either way this recipe is flavor-tastic!

Provided by Geoffry Le Cher

Categories     Vegetables

Time 50m

Number Of Ingredients 9

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

Steps:

  • 1. Preheat oven to 400F.
  • 2. Line a cookie sheet with parchment paper
  • 3. In a large mixing bowl, mix squash, butter, oil, spices and herbs. Toss until well covered.
  • 4. Rest squash rounds for 30 minutes to 1 hour to allow flavors to meld.
  • 5. Place flat on the cookie sheet and place in oven on the center rack.
  • 6. Bake for 20-30 minutes. Rounds should be fork tender.
  • 7. Drizzle with lime juice and garnish with Rosemary sprig.

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