Roasted Butternut Squash Recipe
User Reviews
4.8
141 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Servings
6 people
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Calories
96 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Roasted Butternut Squash Recipe
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This roasted butternut squash is a simple and comforting side dish made extra special with the addition of a bright lime vinaigrette and a sprinkle of crunchy nuts for great texture.
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Ingredients
- 3 tbsp extra virgin olive oil
- 1 Butternut squash (2 lbs.), peeled, halved, and seeded
- 1/4 tsp kosher salt, (or fine sea salt)
- 2 tbsp fresh lime juice
- 1/2 tsp finely grated lime zest
- 1 garlic clove, minced
- crushed red pepper flakes, a pinch
- 1/4 cup chopped toasted hazelnuts, (or walnuts or pecans)
- 3 oil-packed anchovy fillets, minced
- 2 scallions (whites and green parts), thinly sliced
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Instructions
- Heat the oven to 425 degrees F.
- Oil a rimmed baking sheet and arrange the squash slices on it in a single layer. (If it doesn't all fit, oil another sheet and use that as well.) Brush the top of the squash slices with more extra virgin olive oil and sprinkle them with the salt and black pepper to taste.
- Roast in the heated oven until the squash is golden brown on the top, 20 minutes. Then flip the slices over and roast until they are very tender, about 10 minutes longer. (I ended up putting mine under the broiler for a couple more minutes for a little more color).
- Meanwhile, make the vinaigrette. In a small bowl, combine the lime juice, zest, garlic, red pepper flakes, and a pinch of salt. Let the ingredients sit for a minute, then whisk in the anchovies and 3 tablespoons extra virgin olive oil until emulsified. Taste and add more salt and/or lime juice as needed.
- Serve the squash covered with the vinaigrette and sprinkled with the hazelnuts and scallions.
Notes
- This recipe is from Melissa Clark's book Dinner in French.
- Make-Ahead Tips: To save some time, you can peel, clean and slice the butternut squash one night in advance. Store the sliced butternut squash in the fridge in a zip top bag or tight-lid container. You can also prepare the lime vinaigrette one night in advance and keep in the fridge. Bring to room temperature before serving it on top of the squash.
- Visit our Shop to browse quality Mediterranean ingredients include extra virgin olive oil and all-natural and organic spices and more.
Nutrition Information
Show Details
Calories
96kcal
(5%)
Carbohydrates
1.5g
(1%)
Protein
0.9g
(2%)
Saturated Fat
1.2g
(6%)
Sodium
97.8mg
(4%)
Potassium
45mg
(1%)
Fiber
0.6g
(2%)
Vitamin A
39.9IU
(1%)
Vitamin C
1.8mg
(2%)
Calcium
8.6mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 1.5g | 1% |
| Protein | 0.9g | 2% |
| Saturated Fat | 1.2g | 6% |
| Sodium | 97.8mg | 4% |
| Potassium | 45mg | 1% |
| Fiber | 0.6g | 2% |
| Vitamin A | 39.9IU | 1% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 8.6mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
141 reviews
Excellent
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