Chili Lime Roasted Butternut Squash
Author: Nestlé
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
- Preheat your oven to 400ºF.
- In a large bowl, toss the squash cubes, chilie powder, cumin, lime zest, salt, and pepper together until well combined.
- Grease a foil-lined sheet tray with olive oil and spread the vegetables over the tray.
- Roast for 20 minutes, or until beginning to caramelize.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/chili-lime-roasted-butternut-squash
3.5.3208