Wanna know a secret? I don’t even really like butternut squash all that much. Not usually. I don’t find butternut squash to have a ton of flavor and sometimes the texture just isn’t my favorite. Sure I’ll like it in a soup or loaded up with some maple syrup and cinnamon or even in a pie… But roasted on it’s own? I’m not usually a fan.
Until now. I cannot get enough of this recipe. At this point I could make it every single day and not be sick of it because it is THAT good. I recently guest posted at Whole30’s Instagram account and this recipe went gangbusters. You just gotta trust me on this one, Pin it now below and plan your next grocery trip around it. Forward this to your BFF or mother-in-law because they’ll want it too. Whatever you gotta do.
Typically I consider butternut squash more of a fall dish but it’s been easier and easier to find it around grocery stores these day. To add to that convenience, it’s pre-cut for you. Not only THAT, but Trader Joe’s now sells these butternut squash (pictured) “zig-zags” which are incredible! I haven’t checked on it yet, but I think they’re sprinkled with magic or crack because they are infinitely better than any other butternut squash I’ve had in my life. I’m really not sure what’s going on over there but SOMETHING is up. They are just too good and addicting. You can find them in the fresh-cut produce department. It’s as if the world is conspiring to make a me a butternut squash fan.
Since we’re now able (for better or worse) to find these guys year around, I figure I better come up with a more summer-y recipe to enjoy them in. Like this chipotle lime seasoning I created! Perhaps it’s because I have a soft spot for everything chipotle (the spice, not the restaurant), I think this combo is phenomenal. Everyone I’ve made these for has loved them and I know you will too.
I will give you a small heads up though as there is a good amount of kick, i.e. spicy, to it. If you don’t “do” spicy, cut the amount of chipotle powder. I’m also aware of the spice factor when making it for the kiddos. I’ll set aside their portion and season it with everything but the chipotle and bake theirs on a separate pan, they love it!
As far as the chipotle powder, you can find it in the hispanic foods isle at your grocery store. It’s not typically with the other spices at the store. It’s just pure ground chipotle and usually comes in a small bag. I’ve also been using it in my mayo, other veggies and eggs in the morning. It’s one of my new favorite must-haves in the kitchen.
And with that, I urge you to call your favorite person up for dinner and make this for them.
- 2 Tbsp. olive oil
- 2 lbs. butternut squash (zig zags or cubed)
- 2 tsp. ground chipotle powder (you can find this in the hispanic foods section of your grocery store where they have all sorts of delicious compliant spices)
- 1 tsp. salt
- Zest and juice from 2 limes
- ⅓ C. cilantro
- Preheat oven to 420*
- Toss all ingredients into a large bowl
- Line baking sheets with parchment paper and spread squash evenly across
- Bake for 25 minutes* until tender and lightly browned
- *Depending on cut, this time will vary!