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Close up of Jalapeno Garlic Roasted Squash in a black fry pan.

Jalapeno-Garlic Roasted Butternut Squash

Jalapeno-Garlic Roasted Butternut Squash

Creamy roasted butternut squash with garlic and a hint of spicy jalapeño.
 Michigan Harvest to Table™
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Sides
World Cuisine American
Servings 6

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: 1gCholesterol: 0mgSodium: 105mgFiber: 4g
Seasonal Fall