Roasted Butternut Squash with Chiles, Lime and Cilantro

Name: Roasted Butternut Squash with Chiles, Lime and Cilantro
Total time: 50 min
Yield: 6
Ingredients: 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

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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. Slideshow: Butternut Squash Recipes

By Emily Farris

February 2014

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Recipe Summary

active:

10 mins

total:

50 mins

Yield:

Ingredients

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

Directions

Step 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.

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Roasted Butternut Squash with Chiles, Lime and Cilantro

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Roasted Butternut Squash with Chiles, Lime and Cilantro

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Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Roasted Butternut Squash with Chiles, Lime and Cilantro