Chili Lime Butternut Squash

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It’s gotten to the time of year when I’m in denial that Summer’s gone. I’ve had a week full of midterm exams and now there’s talk of snow. SNOW. I’ve still got a marathon to run next month; I can’t begin to think about running across slippery pavement again. So I’m doing the totally normal thing about it all and going into denial.

When the seasons change I find so do our taste buds usually. I’ve started to like earthier tasting foods like cinnamon in banana quinoa bakes, nutmeg in mashed squash, and candy corn in just about everything else. This week though I’ve looked back to Summer for more spicy and bright flavors like the chili and lime on this squash. Maybe it’s a little “off” to put lime on squash but there isn’t exactly anything right about snow on Halloween and the butternut here has just a mellow enough flavor to highlight the seasonings.

Chili Lime Butternut Squash

Prep time: 10 minutes

Cook time: 40 minutes

Ingredients:

  • Trunk(i.e. the part without seeds in the center) from a medium butternut squash
  • 1 Tablespoon olive oil
  • 1 Tablespoon lime juice, plus more for finishing
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt

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Method:

  1. Preheat your oven to 375 degrees and line a baking tray.
  2. Cut the squash down the middle into two semi-circle halves. Slice each half across into 1/2-inch wedges.
  3. Toss the wedges with olive oil, lime juice, chili powder, and salt until covered.
  4. Lay the wedges out in a single layer on the baking tray and roast for 40 minutes until a fork easily passes through.
  5. Finish with an extra touch of lime juice.

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As if I couldn’t be more confused, I’m listening to Bing Crosby Christmas music as I write this. What can I say? It’s been a long week and I’m starting to think Summer ain’t coming back.

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9 Responses to Chili Lime Butternut Squash
  1. Victoria (District Chocoholic)
    October 28, 2011 | 9:14 am

    This is officially the best combination of flavors ever. You are my hero.

  2. Pure2raw twins
    October 28, 2011 | 9:45 am

    looks delicious. I love lime! and I must admit butternut is not one of my favs but I still eat it from time to time, maybe I just need a new way of eating it. flavoring it up with chili and lime sounds like something I need to try out! thanks!

  3. Gina @ Running to the Kitchen
    October 28, 2011 | 10:06 am

    Awesome idea with the lime + squash combo! I woke up to snow this morning, not cool at all. I’m running Philly too (the 1/2) and it better not be snowing in a month! ridiculous.

  4. Hannah
    October 28, 2011 | 10:50 pm

    Just come to Australia! We’re moving into summer now, and you know what? No snow in winter 😛

  5. Jen
    October 29, 2011 | 12:27 am

    I usually just eat squash straight up. Especially if it’s roasted – I can just eat it straight from the oven, burnt peel and all. Although marinara sauce is usually my favorite topper 🙂

    I know – what is with all this talk of snow already? It’s way too early for that.

  6. Jennifer @ Peanut Butter and Peppers
    October 29, 2011 | 9:26 am

    Yum! I am so loving Butternut Squash right now!!

  7. anna
    October 29, 2011 | 11:00 pm

    I love throwing some squash into my chili so I can imagine how these flavors work well. Yum!

  8. Amanda
    October 31, 2011 | 1:19 pm

    ooh this sounds delicious! Especially with a side of Bing Crosby. Summer is officially still in session in California which is kind of getting old. Bring on Fall already!

  9. Shef
    June 7, 2012 | 12:10 pm

    I just made this; super easy and delicious!