Roasted Squash with Garlic, Lime & Chile

By joanmarie

Ingredients

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

Details

Preparation time 35mins
Cooking time 25mins
Adapted from EATINGWELL.COM

Preparation

Step 1

Preheat oven to 425°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 jalapeño.
Per serving: 179 calories; 11 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 22 g