Roasted Butternut Squash with Chiles, Lime and Cilantro

This versatile oven-roasted butternut squash recipe can be served on its own, tossed with your favorite greens or sandwiched between tortillas for a delicious vegetarian quesadilla.

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  • Servings: 6

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  • One 3-pound butternut squash, peeled, seeded and cut into 1-inch dice
  • 1 tablespoon canola oil
  • 1 Fresno chile, seeded and finely diced
  • 1 lime, zested and juiced
  • 1/2 cup cilantro leaves
  • Kosher salt
  • Freshly ground pepper

How to make this recipe

  1. Preheat the oven to 425°. In a large bowl, toss the squash with canola oil and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for 25 minutes. Toss and continue cooking for about 20 more minutes, until tender and lightly browned. Transfer to a bowl and toss with chiles, lime zest and juice and cilantro. Serve.

Contributed By Photo © Emily Farris  Published February 2014

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