Crispy Butternut Squash Wedges with Chili-Lime Drizzle
Ingredients
- 1 mediumbutternut squash (about 2 pounds)
- 3 tablespoonolive oil
- 1 teaspoonsmoked paprika
- ½ teaspooncayenne pepper
- ¾ teaspoongarlic powder
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 1lime
- 2 tablespoonhot sauce
- ·fresh cilantro
Method
- 01
Preheat oven to 425°F.
- 02
Pat the squash wedges dry with paper towels. In a small bowl, combine smoked paprika, cayenne, garlic powder, salt, and black pepper.
- 03
Toss the squash wedges with 3 tablespoons olive oil until evenly coated. Sprinkle the spice mixture over all sides and toss again to coat.
- 04
Arrange wedges in a single layer on a baking sheet, skin-side down. Roast for 25 to 30 minutes, until golden brown and fork-tender at the thickest part.
- 05
While squash roasts, whisk together hot sauce and the juice of 1 lime in a small bowl.
- 06
Transfer roasted squash to a serving plate and drizzle generously with the chili-lime mixture. Garnish with fresh cilantro and serve hot.
Spice Tips
For milder heat, reduce cayenne to 1/4 teaspoon or omit it entirely. For extra fire, add a pinch of red pepper flakes or swap in a hotter hot sauce like habanero or ghost pepper blend. A drizzle of crema or sour cream at the table cools the heat while adding richness.