I received a copy of Eating Well in the mail a few weeks ago and their tag line ‘Where good taste meets good health’ caught my eye. In flipping through the magazine I found a few recipes that are my kind of recipes…vegetables, easy and quick to prepare, and healthy.
Here’s a recipe from Eating Well that I’ve already tried that tastes great, if you’re a butternut squash fan like I am. It also calls for limes, which are ripe on my trees right now. You know how I feel about heating up olive oil, so I substituted my preferred ghee.
Roasted Squash with Garlic, Lime & Chili
ACTIVE: 35 mins TOTAL: 45 mins
If you like the consistent look of squash rounds, look for a long-necked butternut squash or use just the necks from a couple, reserving the bulbous bottoms for another use.
- 1 2 1/2 pound butternut squash, peeled
- 3 T extra virgin olive oil, divided
- 1/4 t salt plus a pinch, divided
- 1 t finely chopped garlic
- 1 t ground cumin
- 1/2 t freshly grated lime zest
- 2 t lime juice
- 1 t minced red jalapeno pepper
- Preheat oven to 425 degrees.
- Slice the neck portion of the squash into 1/2 inch rounds. Cut the bulbous part in half and scoop out the seeds. Slide into 1/2 inch-wide half moons. Arrange the squash on a baking sheet in a single layer. Brush both sides with 1 T oil and season with 1/4 t salt.
- Roast, turning the squash once halfway through, until tender and nicely browned, about 25 minutes.
- Meanwhile, heat the remaining 2 T oil and pinch of salt with garlic and cumin in a small skillet over medium-low heat until the garlic begins to soften and turn golden, 2 to 3 minutes. Remove from heat; stir in lime juice.
- To serve, spoon the seasoned oil on top of the squash and sprinkle with lime zest and jalapeno.
Thanks Eating Well for the great recipe!
