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Roasted Butternut Squash with Coconut and Chile

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. 

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

    Preparing Winter Squash
    Preparing Winter Squash
  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.