Photo: Jennifer Causey; Styling: Missie Neville Crawford
Yield
Serves 4 (serving size: about 1/2 cup)

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. 

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

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