Photo: Jennifer Causey; Styling: Missie Neville Crawford
For a delicious fall side dish, combine roasted butternut squash with coconut flakes and red chile and coat the mixture with a lime juice mixture.
Serves 4 (serving size: about 1/2 cup)
1. Preheat oven to 425°.
2. Arrange butternut squash in a single layer on a rimmed baking sheet; coat with cooking spray. Sprinkle evenly with salt and pepper. Bake at 425° for 15 minutes or until browned, stirring halfway through cooking.
3. Combine lime juice, canola oil, vinegar, and dash of sugar in a small bowl, stirring with a whisk. Combine squash, cilantro, coconut flakes, and red chile in a large bowl; toss gently to combine. Drizzle juice mixture over squash mixture; toss to coat.