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Chili-Lime Roasted Butternut Squash

jessicalevinson.com
serves 4
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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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Picture
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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Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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