Roasted Butternut Squash with Cilantro and Lime
Tender roasted butternut squash cubes tossed in a bright cilantro-lime vinaigrette for a simple, flavorful side.
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.
Notes
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.