Chili-Lime Roasted Butternut Squash

jessicalevinson.com
serves 4
​Roasted butternut squash is paired with zesty lime, bright and flavorful cilantro, and a bit of kick from chili powder. A delicious side dish that's also a great source of beta-carotene!
Ingredients

• 1 butternut squash, peeled, halved, seeded, and cut into chunks or wedges
• 1/4 cup extra-virgin olive oil, divided
• 1 teaspoon chili powder
• Kosher salt and pepper
• 3 tablespoons lime juice
• 1/3 cup chopped fresh cilantro
• 3/4 teaspoon honey
• Crumbled feta, optional garnish

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Preparation​

1. Preheat oven to 400 degrees. On a foil-lined baking sheet, toss squash with 1 tablespoon olive oil, chili powder, salt, and pepper, and arrange in a single layer. Roast 20-25 minutes, stirring halfway through, until squash is cooked through and lightly golden and crisp. Remove from the oven and transfer to a medium-large mixing bowl.
2. In a small bowl or measuring cup, whisk together lime juice, cilantro, honey, and remaining 3 tablespoons oil. Toss the cooked squash with the cilantro vinaigrette; season with salt and pepper. Serve warm or room temperature topped with crumbled feta if desired.

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