Coconut & Chipotle Roasted Butternut Squash with Toasted Pepitas
Butternut squash is rich in vitamins A and C, as well as fiber, making it a nutritious addition to any meal.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Coconut & Chipotle Roasted Butternut Squash with Toasted Pepitas
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Peel and dice the butternut squash into 1-inch cubes.
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In a large bowl, combine the diced butternut squash, melted coconut oil, chipotle powder, and salt. Toss until the squash is evenly coated with the oil and spices.
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Spread the seasoned squash onto a baking sheet in a single layer.
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Roast in the preheated oven for 30-35 minutes, or until the squash is tender and slightly caramelized, stirring once halfway through.
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While the squash is roasting, heat a small skillet over medium heat. Add the pepitas and toast for 3-4 minutes, or until they start to turn golden brown and become fragrant.
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Remove the roasted squash from the oven and let it rest for 5 minutes.
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Transfer the squash to a serving dish and drizzle with lime juice.
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Sprinkle the toasted pepitas and fresh cilantro over the top.
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Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 40g14%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
