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rosemary chili-lime squash

methodmaven avatar
Recipe by
Tam D
@methodmaven
The Dalles, OR

This is a lovely and tasty side dish. It's very versatile, and can easily be everyday or dressed up for a special dinner.

yield 4 -6
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For rosemary chili-lime squash

  • 2 lb
    butternut squash
  • 2 Tbsp
    melted coconut oil
  • 2 Tbsp
    olive oil
  • 3 Tbsp
    rosemary
  • 1 tsp
    thyme
  • 1/2 tsp
    chili powder
  • 1 Tbsp
    kosher salt
  • 1/4 tsp
    fresh ground pepper
  • lime juice

How To Make rosemary chili-lime squash

  • 1
    Peel the squash, then slice into 1/2" rounds. Preheat oven to 400*. Line a large baking sheet with parchment paper or silicone baking mat.
  • 2
    In a large mixing bowl combine the melted coconut oil and olive oil with the herbs, chili powder, salt and pepper.
  • 3
    Toss the squash rounds in the seasoning mixture until well coated. Allow to rest in the bowl 30-60 min.
  • 4
    Place the squash rounds in a single layer on the lined baking sheet. Bake 20-30 minutes until fork tender.
  • 5
    Drizzle with lime juice, and garnish with rosemary sprig, if desired. NOTES: 1) Prep time does not include resting time 2) If you don't want to use coconut oil, you can substitute butter/ghee, or just double the amount of olive oil -- it will still be tasty :) 3) To make weeknight dinner easier, you can easily prepare the squash ahead of time, and refrigerate in a zip-top bag until you're ready. Be sure to add a few extra minutes baking time, if you do. 4) Save time and energy by baking at same time as meat! 5) I like to serve this with my Green Chili Turkey Meatballs. Enjoy!
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