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Chili-Lime Roasted Butternut Squash

on September 11, 2012

Um, yum…that’s all I can say.  Well…and for those of you who don’t ‘like’ squash, try this recipe and maybe I’ll change your mind?

1 medium size butternut squash, peeled, cored and cut into bite size chunks

2-3 Tbsps of each:

chili powder

garlic powder

1-2 Tbsps onion powder

2-3 tsp. cumin

Juice of 1/2 lime

salt to taste

First, peel the butternut squash by starting with the big end. Cut the top and bottom off of squash and discard. Cut peeled squash in half, separating the top from the bottom.  Cut the bottom side in half and scoop out the seeds.  Next cut all the squash in bite size pieces.  Lay on a silpat or greased baking sheet.  Spray water on to coat. (You can use Pam spray, but I prefer to use water.) Sprinkle on the chili powder, garlic powder, onion powder and cumin.  Roast in oven at 425 degrees for about 35-45 minutes.  Right before serving, juice lime and sprinkle onto squash.  Sprinkle with sea salt.  Mix well and serve.  I enjoy mine on a bed of greens.

Nutritional Info: This really depends on the size of your squash. I cup of squash equals about 80 calories.

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