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Roasted Butternut Squash with Lime and Chili

  • 1 large butternut squash (about 2-3 lbs)
  • 1-1½ tsp sea salt
  • ½ tsp black pepper
  • 4 Tbsp ghee (clarified butter) or coconut oil
  • 1-2 limes, juiced
  • 1 Tbsp honey
  • 2 tsp mild chili powder
  • Optional
  • ¼ cup fresh thyme leaves (remove leaves from stem, roughly chop)

Instructions

  1. Cut butternut squash in half lengthwise. Scoop out seeds (you can save ‘em and roast like pumpkin seeds!). Peel squash halves.
  2. Cut squash into 1 inch cubes and place on a baking sheet, ideally in a single layer.
  3. Toss with remaining ingredients.
  4. Roast at 425 degrees for 30-40 minutes, or until squash is tender and lightly browned on the edges. While roasting, turn the squash a few times to be sure it cooks evenly.
  5. Taste and adjust seasonings.