Chili Lime Roasted Butternut Squash


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.

Chili Lime Roasted Butternut Squash RecipeThis 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.

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.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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