ROSEMARY CHILI-LIME BUTTERNUT SQUASH ROUNDS
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
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.
ROSEMARY CHILI-LIME SQUASH
This is a lovely and tasty side dish. It's very versatile, and can easily be everyday or dressed up for a special dinner.
Provided by Tam D
Categories Vegetables
Time 45m
Number Of Ingredients 9
Steps:
- 1. Peel the squash, then slice into 1/2" rounds. Preheat oven to 400*. Line a large baking sheet with parchment paper or silicone baking mat.
- 2. In a large mixing bowl combine the melted coconut oil and olive oil with the herbs, chili powder, salt and pepper.
- 3. Toss the squash rounds in the seasoning mixture until well coated. Allow to rest in the bowl 30-60 min.
- 4. Place the squash rounds in a single layer on the lined baking sheet. Bake 20-30 minutes until fork tender.
- 5. Drizzle with lime juice, and garnish with rosemary sprig, if desired. NOTES: 1) Prep time does not include resting time 2) If you don't want to use coconut oil, you can substitute butter/ghee, or just double the amount of olive oil -- it will still be tasty :) 3) To make weeknight dinner easier, you can easily prepare the squash ahead of time, and refrigerate in a zip-top bag until you're ready. Be sure to add a few extra minutes baking time, if you do. 4) Save time and energy by baking at same time as meat! 5) I like to serve this with my Green Chili Turkey Meatballs. Enjoy!
ROASTED BUTTERNUT SQUASH WITH LIME AND ROSEMARY
Make and share this Roasted Butternut Squash With Lime and Rosemary recipe from Food.com.
Provided by MarraMamba
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F; peel squash and cut into cubes about 1 inch square.
- Put squash into plastic mixing bowl, add olive oil, lime juice, and minced rosemary and toss well so squash is all coated with oil.
- Arrange squash on roasting pan in single layer. Dot with butter. Roast for 40-50 minutes, turning several times, or until squash is quite softened and getting browned on the edges.
- Season with sea salt and fresh ground black pepper, and serve hot.
Nutrition Facts : Calories 175, Fat 12.7, SaturatedFat 4.6, Cholesterol 15.3, Sodium 56.6, Carbohydrate 16.8, Fiber 2.9, Sugar 3.1, Protein 1.5
ROSEMARY ROASTED BUTTERNUT SQUASH
Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken.
Provided by Kristin Licavoli
Categories Side Dish Vegetables Squash
Time 1h5m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
- Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 24.8 g, Fat 4.7 g, Fiber 4.3 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 62.1 mg, Sugar 4.6 g
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