Roasted Butternut Squash with Coconut and Chile

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Roasted Butternut Squash with Coconut and ChileRecipe

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)


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2 (11-ounce) containers peeled diced fresh butternut squash
Cooking spray
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon lime juice
1 tablespoon canola oil
1 teaspoon rice vinegar
Dash of sugar
1/4 cup chopped fresh cilantro
1/4 cup toasted unsweetened coconut flakes
1 red chile, seeded and sliced


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.

Created date

August 2015

Nutritional Information

Calories 149
Fat 7.5 g
Satfat 3.5 g
Monofat 2.2 g
Polyfat 1.1 g
Protein 2 g
Carbohydrate 21 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 249 mg
Calcium 78 mg