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Roasted Chili Butternut Squash

A butternut squash recipe that is a "drop and heat" recipe. What makes this recipe special is the flavoring and the surprise secret ingredient at the end.
Print Recipe
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 4 people
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 butternut squash peeled and chopped small (pre-cut 1 lb)
  • 2 tbsp olive oil extra virgin
  • 2 tsp salt (big pinches)
  • 1 tsp pepper (big pinch)
  • 2 jalapeños with seeds cut into large chunks (to avoid burning)
  • 1 tsp chili seasoning
  • 1 lime (use only the zest)

Method
 

  1. Preheat oven to 425 degrees
  2. On a baking sheet, add squash, jalapeños, salt, chili seasoning and swirl in olive oil; mix and arrange squash so it’s spread out.
  3. Bake 50 minutes (no need to mix or shake the pan); once done and while it’s hot add the lime zest.
  4. Enjoy!

Notes

Fool Proof Tips to Successful Stress Free Roasting
  1. Veggies cut smaller roast fast and get more crisp.
  2. Preheat oven at least 30 min in advance so it’s super hot.
  3. Don’t open the oven to check! You’ll let heat out and it’s be less crispy.
  4. MOST IMPORTANT – don’t crowd the pan. If there are too many veggies on the sheet pan it’ll steam and get mushy.