This roasted butternut squash is a straightforward side dish that brings a lot of flavor. We roast cubes of squash with a little chili powder until they are sweet and tender, then toss them in a zesty cilantro and lime dressing.
The whole dish comes together in about 40 minutes, making it a great choice for a weeknight dinner. It pairs well with many main courses and adds a nice pop of color to the plate.
Why You’ll Love Roasted Butternut Squash with Cilantro and Lime
- Roasting the squash at a high temperature caramelizes its natural sugars, deepening the flavor and creating tender pieces with slightly crisp edges.
- Preparing the vinaigrette while the squash is in the oven is an efficient use of time and ensures all components are ready at once.
- Tossing the hot, roasted squash with the cool vinaigrette helps the squash absorb the dressing’s bright flavors more effectively.
Roasted Butternut Squash with Cilantro and Lime Ingredients
- Butternut Squash: Look for a squash that feels heavy for its size and has smooth, even-colored skin without soft spots or blemishes.
- Chili Powder: A standard American chili powder blend works well. For a smokier flavor, you could use ancho chili powder.
- Cilantro: Use both the leaves and the tender stems for the best flavor. Wash and dry it thoroughly before chopping.
- Honey: This adds a touch of sweetness to balance the lime juice. For a vegan version, maple syrup is an excellent substitute.
- Feta Cheese: This is an optional garnish that adds a salty, creamy element. Crumbled cotija or goat cheese would also work well.
Exact quantities are in the recipe card below.
How to Make Roasted Butternut Squash with Cilantro and Lime
Step 1: Prep and Season the Squash
First, get your oven heating to 400°F. While it preheats, peel your butternut squash, cut it in half, and remove the seeds. Chop the flesh into uniform 1-inch cubes. Spread the cubes on a lined baking sheet and toss them with one tablespoon of olive oil, chili powder, salt, and pepper until they’re evenly coated.
Step 2: Roast Until Tender
Place the squash in the preheated oven. Let it roast for 20 to 25 minutes. To ensure even cooking, stir the squash cubes about halfway through the roasting time. You’ll know it’s done when the pieces are easily pierced with a fork and have some nice golden-brown spots.
Step 3: Make the Vinaigrette and Finish
While the squash is roasting, you can make the dressing. In a bowl, whisk together the fresh lime juice, chopped cilantro, honey, and the rest of the olive oil. Once the squash is out of the oven, transfer the hot cubes to a serving bowl, pour the vinaigrette over top, and toss everything together. Garnish with feta if you’re using it, and serve.
Storage Tips for Roasted Butternut Squash with Cilantro and Lime
Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish does not freeze well, as the texture of the squash can become watery. Reheat gently in the microwave or in a low-heat oven.
Expert Tips for Roasted Butternut Squash with Cilantro and Lime
- To make cutting the squash easier, you can pierce it a few times with a fork and microwave it for 2 to 3 minutes to soften the skin slightly.
- You can prepare the vinaigrette up to a day in advance and store it in the refrigerator. Just give it a good whisk before using.
- If you don’t enjoy cilantro, you can substitute it with fresh parsley for a different but still fresh flavor.
- For a bit more heat, add a pinch of cayenne pepper along with the chili powder.
What to Serve with Roasted Butternut Squash with Cilantro and Lime?
This squash is a versatile side that goes well with simple main courses like roasted chicken, seared pork chops, or a flaky white fish.
Roasted Butternut Squash with Cilantro and Lime Recipe FAQs
Can I use pre-cut or frozen butternut squash?
Yes, pre-cut fresh squash is a great time-saver. If using frozen squash, you can roast it directly from frozen, but it may need an extra 5 to 10 minutes in the oven and might have a softer texture.
Do I have to peel the butternut squash?
For this recipe, peeling the squash results in the best texture. The skin of a butternut squash is edible but can be tough and chewy, which doesn’t work as well when the squash is cut into cubes.
What’s a good substitute for cilantro?
If you are not a fan of cilantro, fresh flat-leaf parsley is the best substitute. It will provide a fresh, herby note that complements the other flavors in the dressing.
Roasted Butternut Squash with Cilantro and Lime
Ingredients
- 1 medium butternut squash about 2.5 lbs / 1.1 kg
- 1/4 cup extra-virgin olive oil divided, 60 ml
- 1 teaspoon chili powder 5 ml
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper
- 3 tablespoons fresh lime juice 45 ml
- 1/3 cup chopped fresh cilantro 15 g
- 1 teaspoon honey or maple syrup 5 ml
- Crumbled feta cheese for garnish, optional
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
- Carefully peel the butternut squash, slice it in half lengthwise, and scoop out the seeds. Cut the squash into 1-inch (2.5 cm) cubes.
- Place the squash cubes directly on the prepared baking sheet. Drizzle with 1 tablespoon of the olive oil, then sprinkle with the chili powder, salt, and pepper. Toss well to coat all the pieces.
- Arrange the squash in a single, even layer on the baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until the squash is tender and has golden-brown edges.
- While the squash roasts, prepare the vinaigrette. In a small bowl, whisk together the lime juice, chopped cilantro, honey, and the remaining 3 tablespoons of olive oil.
- Once the squash is cooked, transfer it to a large bowl. Pour the vinaigrette over the warm squash and toss gently to combine.
- Taste and add more salt if needed. Serve warm or at room temperature, garnished with crumbled feta if you like.
