Best 2 Rosemary Chili Lime Squash Recipes

Rosemary chili lime squash is a unique and refreshing drink that can be enjoyed on its own or as a complement to a variety of dishes. The combination of flavors in this drink is sure to tantalize your taste buds and leave you feeling refreshed and energized. Whether you are looking for a healthy and flavorful drink to enjoy during a summer picnic or a sophisticated cocktail to serve at your next party, rosemary chili lime squash is the perfect choice. Its vibrant color and delicious taste are sure to make it a hit with everyone who tries it.

Here are our top 2 tried and tested recipes!

ROSEMARY CHILI-LIME BUTTERNUT SQUASH ROUNDS

Rosemary Chili-Lime Butternut Squash Rounds image

Perfect side dish or light dinner for the fall! You can add chili powder to your taste for an extra zing. Either way this recipe is flavor-tastic!

Provided by Geoffry Le Cher

Categories Vegetables

Time 50m

Number Of Ingredients 9

Ingredients

2 lb butternut squash, peeled and cut into 1/2" rounds
2 Tbsp melted butter
2 Tbsp olive oil
3 Tbsp chopped rosemary
1 tsp dried thyme
1/2 tsp chili powder
1 Tbsp kosher salt
fresh ground pepper
lime juice

Steps:

1. Preheat oven to 400F.
2. Line a cookie sheet with parchment paper
3. In a large mixing bowl, mix squash, butter, oil, spices and herbs. Toss until well covered.
4. Rest squash rounds for 30 minutes to 1 hour to allow flavors to meld.
5. Place flat on the cookie sheet and place in oven on the center rack.
6. Bake for 20-30 minutes. Rounds should be fork tender.
7. Drizzle with lime juice and garnish with Rosemary sprig.

ROSEMARY CHILI-LIME SQUASH

Rosemary Chili-Lime Squash image

This is a lovely and tasty side dish. It's very versatile, and can easily be everyday or dressed up for a special dinner.

Provided by Tam D

Categories Vegetables

Time 45m

Number Of Ingredients 9

Ingredients

2 lb butternut squash
2 Tbsp melted coconut oil
2 Tbsp olive oil
3 Tbsp rosemary
1 tsp thyme
1/2 tsp chili powder
1 Tbsp kosher salt
1/4 tsp fresh ground pepper
lime juice

Steps:

1. Peel the squash, then slice into 1/2" rounds. Preheat oven to 400*. Line a large baking sheet with parchment paper or silicone baking mat.
2. In a large mixing bowl combine the melted coconut oil and olive oil with the herbs, chili powder, salt and pepper.
3. Toss the squash rounds in the seasoning mixture until well coated. Allow to rest in the bowl 30-60 min.
4. Place the squash rounds in a single layer on the lined baking sheet. Bake 20-30 minutes until fork tender.
5. Drizzle with lime juice, and garnish with rosemary sprig, if desired. NOTES: 1) Prep time does not include resting time 2) If you don't want to use coconut oil, you can substitute butter/ghee, or just double the amount of olive oil -- it will still be tasty :) 3) To make weeknight dinner easier, you can easily prepare the squash ahead of time, and refrigerate in a zip-top bag until you're ready. Be sure to add a few extra minutes baking time, if you do. 4) Save time and energy by baking at same time as meat! 5) I like to serve this with my Green Chili Turkey Meatballs. Enjoy!

Tips:

Choose firm, ripe squash for the best flavor and texture.
If you don't have a spiralizer, you can use a vegetable peeler to create ribbons of squash.
Be sure to massage the squash with salt before roasting it. This will help to draw out excess moisture and create a more flavorful dish.
Roast the squash until it is tender and slightly caramelized.
For the dressing, use fresh lime juice and zest for the best flavor.
Add the cilantro and pepitas just before serving for the best flavor and texture.

Conclusion:

This roasted rosemary chili lime squash is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its bright and flavorful dressing, this dish is sure to be a hit with everyone at your table.