Roasted Squash with Garlic, Lime & Chile

Roasted Squash with Garlic, Lime & Chile

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From: EatingWell Magazine, January/February 2016

Cumin, garlic, lime and a jalapeño pepper spice up this roasted butternut squash recipe. If you like the consistent look of squash rounds, look for a long-necked butternut or use just the necks from a couple, reserving the bulbous bottoms for another use, such as for healthy muffins or soup.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 2½-pound butternut squash, peeled
  • 3 tablespoons extra-virgin olive oil, divided
  • ¼ teaspoon salt plus a pinch, divided
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon ground cumin
  • ½ teaspoon freshly grated lime zest
  • 2 teaspoons lime juice
  • 1 teaspoon minced red jalapeño pepper


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  1. Preheat oven to 425°F.
  2. Slice the neck portion of the squash into ½-inch rounds. Cut the bulbous part in half and scoop out the seeds. Slice into ½-inch-wide half moons. Arrange the squash on a baking sheet in a single layer. Brush both sides with 1 tablespoon oil and season with ¼ teaspoon salt.
  3. Roast, turning the squash once halfway through, until tender and nicely browned, about 25 minutes.
  4. Meanwhile, heat the remaining 2 tablespoons 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.
  5. To serve, spoon the seasoned oil on top of the squash and sprinkle with lime zest and jalapeno.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: about ⅔ cup
  • Per serving: 179 calories; 11 g fat(2 g sat); 7 g fiber; 22 g carbohydrates; 2 g protein; 39 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 22,453 IU vitamin A; 32 mg vitamin C; 88 mg calcium; 1 mg iron; 191 mg sodium; 579 mg potassium
  • Nutrition Bonus: Vitamin A (449% daily value), Vitamin C (53% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 2 fat

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