Chili Lime Roasted Butternut Squash Recipes

CHILI LIME ROASTED BUTTERNUT SQUASH

Steps:

• Preheat your oven to 400ºF.
• In a large bowl, toss the squash cubes, chilie powder, cumin, lime zest, salt, and pepper together until well combined.
• Grease a foil-lined sheet tray with olive oil and spread the vegetables over the tray.
• Roast for 20 minutes, or until beginning to caramelize.

CHILI-LIME ROASTED BUTTERNUT SALAD

Steps:

• Preheat oven to 400 degrees. On a rimmed baking sheet, toss squash with 1 tablespoon oil and arrange in a single layer. Sprinkle with chili powder and season with salt and pepper. Bake until soft and lightly golden, 20 to 25 minutes.
• Whisk together lime juice, cilantro, honey, and remaining 3 tablespoons oil; season with salt and pepper. Arrange romaine on a platter, then top with squash, pepitas, and Cotija; drizzle with dressing.

BUTTERNUT CHILLI

Steps:

• If using fresh tomatoes, pour boiling water over them in a bowl, count to 30, then lift out, peel and chop.
• Heat the oil in a heavy-based frying pan with a lid and add the onions and garlic. Soften gently, stirring occasionally. Stir the chilli, cayenne, oregano and bay leaf into the onions. Stir-fry for 1 min, then stir in the squash, olives and wine. Simmer for a couple of mins, stirring, then add the tomatoes and 200ml water. Crumble in the stock cube and stir. Bring to a simmer, cover and cook for 30 mins, stirring occasionally.
• Add the peppers to the pan and check the seasoning. Add extra water if it's looking dry. Cover and cook for a further 25-30 mins until the squash is tender. Can be frozen at this stage for up to 1 month - defrost overnight in the fridge before continuing with the recipe.
• Add the beans to the pan and reheat. Serve with chives and soured cream on the side.

BUTTERNUT SQUASH CHILI

Steps:

• In a Dutch oven over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes., Add next 5 ingredients; cook 1 minute longer. Stir in water, both types of beans, diced tomatoes and tomato sauce. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar. , If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese.

BAKED DELICATA SQUASH WITH LIME BUTTER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the squash cut side down into a baking dish. Pour water into the dish to about 1/4 inch deep.
• Bake in preheated oven until the squash pierces easily with a fork, about 30 minutes.
• Meanwhile, blend the butter with the lime juice and chili powder in a small bowl. Mix in the lime zest, if desired. Season to taste with salt and pepper. Spoon the butter mixture into the cooked squash, and serve immediately.