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. 

Recipe by Cooking Light October 2015


Credit: Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary

Serves 4 (serving size: about 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°.

  • 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.

  • 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.

Nutrition Facts

149 calories; fat 7.5g; saturated fat 3.5g; mono fat 2.2g; poly fat 1.1g; protein 2g; carbohydrates 21g; fiber 4g; iron 1mg; sodium 249mg; calcium 78mg.