Rosemary Chili Lime Squash 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 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.