Roasted Butternut Squash with Coconut and Chile
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
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.