Roasted Butternut Squash with Sweet Spices, Lime, and Green Chile

Roasted Butternut Squash with Sweet Spices, Lime, and Green Chile takes roughly 45 minutes from beginning to end. This gluten free, lacto ovo vegetarian, and primal recipe serves 4 and costs $1.24 per serving. This side dish has 294 calories, 6g of protein, and 19g of fat per serving. This recipe from Food52 has 34 fans. Head to the store and pick up green chile, cardamom, tahini, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is excellent. If you like this recipe, take a look at these similar recipes: Roasted Butternut Squash With Indian Spices, Yogurt And Seeds, Butternut Squash Green Chile Chicken Soup, and Butternut Squash with Green Chile and Mustard Seeds.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 400 F. Trim off the 2 limes' tops and bases using a small, sharp knife. Stand each lime on a chopping board and cut down the sides of the fruit, following its natural curves, to remove the skin and white pith. Quarter the limes from top to bottom, and cut each quarter into thin slices, about 1/8-inch thick. Place them in a small bowl, sprinkle with a little salt, drizzle with 1 tablespoon of the olive oil, stir, and set aside. Next, cut the butternut in half lengthways, scoop out the seeds and discard them (or wash, dry, and roast at 325 F with olive oil and spices for 30 to 45 minutes). If you think the peel is going to bother you once the squash has been roasted, remove it now. Otherwise leave it on -- I have left it on every time I have made it, and I don't mind it at all. Cut each half, top to bottom, into 3/8-inch-thick slices. Lay the slices on a large baking sheet lined with parchment paper. Place the garam masala and the remaining 3 tablespoons of oil in a small bowl, stir well and brush this mixture over the butternut slices. Sprinkle over a little salt and place in the oven for 15 minutes or until tender when tested with the point of a knife. Remove from the oven and set aside to cool. Meanwhile, whisk together the yogurt, tahini, lime juice, 2 tablespoons water, and a pinch of salt. The sauce should be thick but runny enough to pour; add more water if necessary. I always have to add at least 2 tablespoons more of water and sometimes even more. To serve, arrange the cooled butternut slices on a serving platter and drizzle with the yogurt sauce. Spoon over the lime slices and their juices and scatter the chile slices over the top. Garnish with the cilantro and serve, passing more sauce (and limes, cilantro, and chiles if you have extra) on the side.

 

Step by step:

1. Preheat the oven to 400 F. Trim off the 2 limes' tops and bases using a small, sharp knife. Stand each lime on a chopping board and cut down the sides of the fruit, following its natural curves, to remove the skin and white pith. Quarter the limes from top to bottom, and cut each quarter into thin slices, about 1/8-inch thick.

2. Place them in a small bowl, sprinkle with a little salt, drizzle with 1 tablespoon of the olive oil, stir, and set aside.

3. Next, cut the butternut in half lengthways, scoop out the seeds and discard them (or wash, dry, and roast at 325 F with olive oil and spices for 30 to 45 minutes). If you think the peel is going to bother you once the squash has been roasted, remove it now. Otherwise leave it on -- I have left it on every time I have made it, and I don't mind it at all.

4. Cut each half, top to bottom, into 3/8-inch-thick slices. Lay the slices on a large baking sheet lined with parchment paper.

5. Place the garam masala and the remaining 3 tablespoons of oil in a small bowl, stir well and brush this mixture over the butternut slices. Sprinkle over a little salt and place in the oven for 15 minutes or until tender when tested with the point of a knife.

6. Remove from the oven and set aside to cool.

7. Meanwhile, whisk together the yogurt, tahini, lime juice, 2 tablespoons water, and a pinch of salt. The sauce should be thick but runny enough to pour; add more water if necessary. I always have to add at least 2 tablespoons more of water and sometimes even more.

8. To serve, arrange the cooled butternut slices on a serving platter and drizzle with the yogurt sauce. Spoon over the lime slices and their juices and scatter the chile slices over the top.

9. Garnish with the cilantro and serve, passing more sauce (and limes, cilantro, and chiles if you have extra) on the side.

Nutrition Information:

covered percent of daily need