Oven Roasted Butternut Squash with Chipotle and Lime
Featuring sweet, savory and tangy flavors, this Oven Roasted Butternut Squash with Chipotle and Lime makes a tasty side dish!
Course Side Dish
Cuisine Mexican
Prep Time 10minutes
Cook Time 55minutes
Total Time 1hour5minutes
Servings 4servings
Calories 133kcal
Author Tempie
Ingredients
1(2.5 lb)butternut squash
2tbspmelted ghee or butter
1/2tspchipotle chili powder
1/2tspfine sea salt (plus additional for dressing)
1tspground cumin
2 tbspextra virgin olive oil
2tspfresh lime juice
2tspraw liquid honey
1/8 tspchipotle chili powder
1tbspfinely chopped cilantro
Instructions
Place an oven rack to the lowest position in the oven. Preheat oven to 425°F.
Use a vegetable peeler to peel the squash down to the bright orange flesh. Make sure no white, light-colored flesh or green lines remain. Cut the squash lengthwise down the middle and use a spoon to scrape out all of the seeds. Lay the squash cut side down on the cutting board and cut crosswise into 1/2-inch slices.
In a large bowl, mix together the melted ghee (or butter), cumin and chipotle chili powder and sea salt. Add the squash and toss to coat. Place a sheet of parchment paper on a large rimmed baking sheet, then spread the squash out into an even layer.
Roast until the bottoms of the squash closest to the back of the oven are well browned, 25 to 30 minutes. Rotate the baking sheet and continue baking until the bottoms of the squash closest to the back of the oven are well browned, 6 to 10 minutes. Remove the baking sheet from the oven and use a spatula to flip the squash. Place back into the oven and continue to roast until the squash is very tender and bottoms are browned, 10-15 minutes more.
Towards the end of roasting time, make the vinaigrette. Whisk together the olive oil, lime juice, honey, chipotle chili powder and salt to taste. Place squash onto a serving platter and drizzle the vinaigrette over the top and serve. Or serve the vinaigrette on the side and allow each person to choose how much they want.
Notes
Recipe slightly adapted from America's Test Kitchen: The Best Mexican Recipes cookbook.