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




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • 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.


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

about 2/3 cup
179 calories; protein 2g; carbohydrates 21.8g; dietary fiber 6.7g; sugars 4g; fat 10.8g; saturated fat 1.5g; vitamin a iu 22453.4IU; vitamin c 32.3mg; folate 38.7mcg; calcium 88mg; iron 1.4mg; magnesium 58.8mg; potassium 579mg; sodium 190.7mg; thiamin 0.2mg.

1 1/2 starch, 2 fat