Creamy roasted butternut squash with garlic and a hint of spicy jalapeño. |
Ingredients
- 2 ½ pounds butternut squash, peeled and cubed
- 3 tablespoons olive oil, divided
- ½ teaspoon kosher salt
- 1 teaspoon garlic, finely minced
- 1 teaspoon ground cumin
- 2 teaspoons lime juice
- 1 teaspoon jalapeño pepper, seeded and diced
Instructions
- Preheat oven to 400 F.
- Mix squash with 1 tablespoon oil and ¼ teaspoon salt on a baking sheet.
- Arrange squash in single layer.
- Roast squash for about 30 minutes, turning once, until golden brown. Remove from oven and let stand.
- Heat remaining oil, garlic, and cumin in a frying pan on medium until garlic begins to soften but not brown, about 1 minute.
- Remove from heat, add remaining salt, lime juice, jalapeño, and squash. Combine gently and serve.
Notes
Change it Up
- Try with acorn, buttercup, or kabocha squash.
- Replace lime juice with orange or lemon juice.
- Omit lime juice and replace with 1 teaspoon chili lime seasoning.
Nutrition
Serving: 1 cupCalories: 147calCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 105mgFiber: 4g