Chili Lime Roasted Butternut Squash Recipes

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CHILI-LIME ROASTED BUTTERNUT SALAD



Chili-Lime Roasted Butternut Salad image

Put some zing in your squash and lettuce salad. Pumpkin seeds are a nice touch too.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 40m

Number Of Ingredients 10

1 butternut squash (about 2 pounds), peeled, halved, seeded, and cut crosswise into 1/2-inch slices
1/4 cup extra-virgin olive oil, divided
1 teaspoon chili powder
Salt and pepper
3 tablespoons lime juice (from 2 limes)
1/3 cup chopped fresh cilantro
3/4 teaspoon honey
2 hearts romaine lettuce, leaves separated, larger leaves torn
1/4 cup toasted pepitas (hulled pumpkin seeds)
3/4 cup crumbled Cotija cheese (3 ounces)

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.

Nutrition Facts : Calories 374 g, Fat 26 g, Fiber 5 g, Protein 12 g, SaturatedFat 7 g

ROSEMARY CHILI-LIME BUTTERNUT SQUASH ROUNDS



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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