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. Source: EatingWell Magazine, January/February 2016

Molly Stevens
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Ingredients

Directions

  • Preheat oven to 425 degrees F.

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  • Slice the neck portion of the squash into 1/2-inch rounds. Cut the bulbous part in half and scoop out the seeds. Slice into 1/2-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 1/4 teaspoon salt.

  • Roast, turning the squash once halfway through, until tender and nicely browned, about 25 minutes.

  • 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.

  • To serve, spoon the seasoned oil on top of the squash and sprinkle with lime zest and jalapeno.

Tips

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 Facts

179 calories; 10.8 g total fat; 1.5 g saturated fat; 191 mg sodium. 579 mg potassium; 21.8 g carbohydrates; 6.7 g fiber; 4 g sugar; 2 g protein; 22453 IU vitamin a iu; 32 mg vitamin c; 39 mcg folate; 88 mg calcium; 1 mg iron; 59 mg magnesium;