Rosemary Chili Lime Butternut Squash Rounds Recipes

ROASTED BUTTERNUT SQUASH WITH LIME AND ROSEMARY

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.

ROSEMARY CHILI-LIME SQUASH

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!

ROSEMARY ROASTED BUTTERNUT SQUASH

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.

ROSEMARY CHILI-LIME BUTTERNUT SQUASH ROUNDS

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.