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.
Ingredients
- 32 ounce Butternut Squash
- 2 teaspoon Coconut Oil
- 1 teaspoon Chipotle Powder
- 1 teaspoon Salt
- 0.25 cup Pepitas (Pumpkin Seeds)
- 1 tablespoon Lime Juice
- 2 tablespoon Fresh Cilantro
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and dice the butternut squash into 1-inch cubes.
- 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.
- Spread the seasoned squash onto a baking sheet in a single layer.
- Roast in the preheated oven for 30-35 minutes, or until the squash is tender and slightly caramelized, stirring once halfway through.
- 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.
- Remove the roasted squash from the oven and let it rest for 5 minutes.
- Transfer the squash to a serving dish and drizzle with lime juice.
- Sprinkle the toasted pepitas and fresh cilantro over the top.
- 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.