Chili Lime Roasted Butternut Squash
Prep time
Cook time
Total time
Serves: 4 to 6 servings
  • 4 cups peeled, cubed butternut squash
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon lime zest
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Olive oil
  1. Preheat your oven to 400ºF.
  2. In a large bowl, toss the squash cubes, chilie powder, cumin, lime zest, salt, and pepper together until well combined.
  3. Grease a foil-lined sheet tray with olive oil and spread the vegetables over the tray.
  4. Roast for 20 minutes, or until beginning to caramelize.
Recipe by Go Dairy Free at