Spicy butternut squash
I love butternut squash, but i love even more when there is a spicy component to amp up its sweet flavor! If you like spicy Mexican food, this dish was invented for you. If you don't, you can leave out half the spicy pepper, take out the seeds and remove the cilantro and this would still be incredibly delicious, just more subtle.
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Ingredients:
- 2 butternut squash
- 1/2 cup extra virgin olive oil
- 1 1/2 teaspoon salt pink Himalayan
- 1 green spicy pepper finely chopped, seeds removed for less heat
- 3 limes juiced
- 1 cup cilantro finely chopped
- 2 scallions finely chopped
Directions:
- Preheat oven to 425°F.
- Prepare 2 large baking sheet pans with parchment paper. Using a knife cut the top and bottom off the butternut squash. Cut it in half again and cut the skin off. Remove seeds and finely slice. Place on parchment paper with ¼ cup of olive oil and 1 teaspoon of salt. Mix well and place in oven for 40 minutes or until golden on the outside and soft on the inside.
- In the meantime add the rest of the ingredients including the remaining olive oil and salt to the serving dish and mix well.
- Add the butternut squash to the mixture and serve warm or room temperature.
