Crispy Butternut Squash with Lime & Cilantro
Ingredients
- 1 mediumbutternut squash (about 2 pounds)
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- 1lime
- ·cilantro
- ¼ mediumred onion
- 2 ouncecotija cheese (or feta)
Prep
- 01
Peel and cut butternut squash into 1-inch cubes (you should have about 6 cups).
- 02
Chop a handful of fresh cilantro.
- 03
Thinly slice 1/4 medium red onion.
Method
- 01
Heat oven to 425°F.
- 02
Toss butternut squash cubes with 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper on a large baking sheet. Spread in a single layer.
- 03
Roast for 25–30 minutes, stirring halfway through, until the edges are golden and caramelized and the flesh is tender.
- 04
Remove from oven. Squeeze juice from 1 lime over the hot squash and toss gently. Taste and adjust salt and pepper.
- 05
Transfer to a serving bowl or plate. Top with chopped cilantro, thinly sliced red onion, and crumbled cotija cheese. Serve warm or at room temperature.
Spice Tips
For warmth, add a pinch of cayenne or a small pinch of chili powder to the oil before roasting. A drizzle of hot sauce or sriracha on top adds brightness and gentle heat. Try toasted pumpkin seeds as a crunchy garnish instead of cheese.