Chili-Lime Roasted Butternut Squash {Recipe}

January 15, 2014

Add some zest and a kick to the familiar winter squash with this gluten-free, vegetarian, and vegan-friendly chili-lime butternut squash side dish. 

Add some zest and a kick to the familiar winter squash with this gluten-free, vegetarian, and vegan-friendly chili-lime butternut squash side dish. Get the recipe @jlevinsonrd.

For dinner last night I had miso-glazed arctic char, chili-lime roasted butternut squash, and roasted broccoli. The plate was balanced and the food tasted delicious. That’s what Nutritioulicious meals are all about! I posted a photo of my dinner plate on Instagram, Facebook, and Twitter and received numerous likes and comments, including many asking for the squash recipe.

miso salmon with chili-lime roasted butternut squash

So for those of you who asked for this chili-lime butternut squash recipe, it’s a slightly modified version of this one Martha Stewart. Since I don’t mix meat and dairy in my house (I keep a Kosher home), I make the squash as a side dish with or without cheese, depending on what main I am serving it with.

What I love the most about this recipe, is how the sweetness of the squash complements the acidity of the lime. And of course I can’t resist anything with cilantro!

Chili-Lime Butternut Squash Recipe

Add some zest and a kick to the familiar winter squash with this gluten-free, vegetarian, and vegan-friendly chili-lime butternut squash side dish. Get the recipe @jlevinsonrd.
5 from 1 vote
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Chili-Lime Roasted Butternut Squash

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!
Course Side Dish
Cuisine Gluten-Free, Vegan-Friendly, Vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 -6
Author Jessica Levinson

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

Instructions

  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.

Add some zest and a kick to the familiar winter squash with this gluten-free, vegetarian, and vegan-friendly chili-lime butternut squash side dish. Get the recipe @jlevinsonrd.

Try this recipe and let me know if you like it!

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    1. There are so many – cinnamon, ginger, nutmeg or you can do s combo of rosemary, thyme, oregano. Really depends what else you’re serving it with!