Like many of you, roasting is my favorite way to enjoy just about any vegetable. It brings out the natural sweetness with beautiful caramelization. This roasted butternut squash recipe takes things up a notch with zesty Mexican inspired flavors. Serve it with your favorite protein, in a quick burrito, or atop a bowl of quinoa or brown rice.
This roasted butternut squash recipe with photo was shared with us by Nestlé.
Special Diet Notes: Chili Lime Roasted Butternut Squash
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and paleo.
- 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.
More Butternut Squash Recipes
Low Fat Roasted Butternut Squash Muffins (nut-free & soy-free)
Healthy Golden Butternut Squash Soup (vegan, gluten-free & allergy-friendly)
Vegan Mac ‘n Peas with Creamy Butternut Squash Sauce (vegan, gluten-free & soy-free)
6 Comments
I love the the chili-lime flavours here. Such a different way to flavour roasted butternut squash. Can’t wait to try this one!!
So many flavor options for butternut squash and sweet potatoes. I’ll have to give this one a try to switch things up!
Wow! This sounds so good! I love the flavor combo!
What an awesome flavor combination! I snack on these chili lime dried chickpeas all the time, but the squash sounds delish!
Ooh, on chickpeas, I like the sound of that!
I loooove me some squash, but only started liking it the last few years. thanks for another way to test it out!