Rosemary Chili Lime Squash Recipes

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.

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!

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.

Steps:

• Heat oven to 325 degrees. Place squash cubes in a large mixing bowl.
• In a small bowl, whisk together flour and cornstarch, then whisk in ginger, salt and pepper. Add half the dry ingredients to the squash and toss gently but thoroughly to combine. Add remaining dry ingredients and toss again until evenly coated. Add garlic, parsley, rosemary and 1/3 cup oil. Toss gently but thoroughly to coat.
• Transfer squash to a 9-by-13-inch baking dish and drizzle with remaining 2 tablespoons oil. Cover tightly with aluminum foil and bake for 1 to 1 1/2 hours, until tender. Uncover and bake until very soft, another 45 to 60 minutes. (The casserole can be cooled and refrigerated at this point for up to 2 days. Bring to room temperature before resuming.)
• To finish, brown the top: Turn oven to 350 degrees. (Alternatively, turn oven to 325 degrees with convection, or use the broiler.) Heat squash until sizzling on the bottom and crusty on the top, about 10 minutes. (If reheating from room temperature, it will take longer, 20 to 30 minutes.) Serve immediately.