ROSEMARY CHILI-LIME BUTTERNUT SQUASH ROUNDS
Perfect side dish or light dinner for the fall! You can add chili powder to your taste for an extra zing. Either way this recipe is flavor-tastic!
Provided by Geoffry Le Cher
Categories Vegetables
Time 50m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400F.
- 2. Line a cookie sheet with parchment paper
- 3. In a large mixing bowl, mix squash, butter, oil, spices and herbs. Toss until well covered.
- 4. Rest squash rounds for 30 minutes to 1 hour to allow flavors to meld.
- 5. Place flat on the cookie sheet and place in oven on the center rack.
- 6. Bake for 20-30 minutes. Rounds should be fork tender.
- 7. Drizzle with lime juice and garnish with Rosemary sprig.
CHILI OF FORGIVENESS
Unexpected flavors of rosemary and sage go into this easily adaptable white bean chili.
Provided by Dana Cowin
Categories HarperCollins Chili Butternut Squash Bean Soup/Stew Dinner Winter Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher turkey
Yield Serves 8
Number Of Ingredients 13
Steps:
- Put the olive oil in a large heavy pot set over medium-high heat, add the onion, garlic, rosemary and a large pinch of salt and cook, stirring occasionally, until the onion is just barely softened, about 5 minutes. Add the crushed red pepper and toast for 30 seconds. Add the turkey and cook, stirring occasionally, until the meat is cooked through and quite browned and its moisture has evaporated, 10 to 15 minutes.
- Add the tomatoes and their juices to the pot, along with another big pinch of salt, increase the heat to high and bring the mixture to a boil. Turn the heat to low and gently simmer, uncovered, until the tomatoes lose their tin-can taste, about 20 minutes.
- Stir in the squash, cover the pot and cook over medium-low heat, stirring occasionally, until the squash is just tender, about 20 minutes. Add the beans, kale and sage and cook, uncovered, until the kale is just wilted, about 5 minutes. Season with salt. Ladle the chili into bowls and top each portion with grated Parmesan.
- Do Ahead
- The chili can be refrigerated for up to 1 week. Reheat it over medium-low heat, stirring often. It also freezes very well for up to 2 months.
ROSEMARY CHILI-LIME SQUASH
This is a lovely and tasty side dish. It's very versatile, and can easily be everyday or dressed up for a special dinner.
Provided by Tam D
Categories Vegetables
Time 45m
Number Of Ingredients 9
Steps:
- 1. Peel the squash, then slice into 1/2" rounds. Preheat oven to 400*. Line a large baking sheet with parchment paper or silicone baking mat.
- 2. In a large mixing bowl combine the melted coconut oil and olive oil with the herbs, chili powder, salt and pepper.
- 3. Toss the squash rounds in the seasoning mixture until well coated. Allow to rest in the bowl 30-60 min.
- 4. Place the squash rounds in a single layer on the lined baking sheet. Bake 20-30 minutes until fork tender.
- 5. Drizzle with lime juice, and garnish with rosemary sprig, if desired. NOTES: 1) Prep time does not include resting time 2) If you don't want to use coconut oil, you can substitute butter/ghee, or just double the amount of olive oil -- it will still be tasty :) 3) To make weeknight dinner easier, you can easily prepare the squash ahead of time, and refrigerate in a zip-top bag until you're ready. Be sure to add a few extra minutes baking time, if you do. 4) Save time and energy by baking at same time as meat! 5) I like to serve this with my Green Chili Turkey Meatballs. Enjoy!
ROASTED BUTTERNUT SQUASH WITH LIME AND ROSEMARY
Make and share this Roasted Butternut Squash With Lime and Rosemary recipe from Food.com.
Provided by MarraMamba
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F; peel squash and cut into cubes about 1 inch square.
- Put squash into plastic mixing bowl, add olive oil, lime juice, and minced rosemary and toss well so squash is all coated with oil.
- Arrange squash on roasting pan in single layer. Dot with butter. Roast for 40-50 minutes, turning several times, or until squash is quite softened and getting browned on the edges.
- Season with sea salt and fresh ground black pepper, and serve hot.
Nutrition Facts : Calories 175, Fat 12.7, SaturatedFat 4.6, Cholesterol 15.3, Sodium 56.6, Carbohydrate 16.8, Fiber 2.9, Sugar 3.1, Protein 1.5
CHILI-LIME ROASTED BUTTERNUT SQUASH
Roasted butternut squash is paired with zesty lime, bright and flavorful cilantro, and a bit of kick from chili powder. A delicious side dish that's also a great source of beta-carotene!
Provided by Jessica (adapted from Everyday Food)
Categories Side Dish
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. On a foil-lined baking sheet, toss squash with 1 tablespoon olive oil, chili powder, salt, and pepper, and arrange in a single layer. Roast 20-25 minutes, stirring halfway through, until squash is cooked through and lightly golden and crisp. Remove from the oven and transfer to a medium-large mixing bowl.
- In a small bowl or measuring cup, whisk together lime juice, cilantro, honey, and remaining 3 tablespoons oil. Toss the cooked squash with the cilantro vinaigrette; season with salt and pepper. Serve warm or room temperature topped with crumbled feta if desired.
Nutrition Facts : ServingSize 4 -6
ROASTED ACORN SQUASH WITH CHILE VINAIGRETTE
Make and share this Roasted Acorn Squash With Chile Vinaigrette recipe from Food.com.
Provided by Morrisseyist
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F.
- Halve squash lengthwise, then cut off and discard stem ends.
- Scoop out seeds.
- Cut squash lengthwise into wedges.
- Toss squash with salt, pepper, and 1 table spoon oil.
- Place on baking sheet lined with foil or parchment and roast until tender, 25-35 minutes.
- For the vinaigrette, mince the garlic and place in small bowl.
- Add lime juice, chile and cilantro.
- Mix in remaining olive oil.
- To serve, drizzle squash with vinaigrette.
Nutrition Facts : Calories 229.7, Fat 10.5, SaturatedFat 1.5, Sodium 592.5, Carbohydrate 36.5, Fiber 5.3, Sugar 0.2, Protein 2.9
SIMPLE OVEN ROASTED BUTTERNUT SQUASH SOUP
Roasted butternut squash, vegetable broth, cream or coconut milk and spices all puréed into a delicious, healthy soup. The ultimate healthy comfort food!
Provided by Garlic Salt & Lime
Categories Dinner Lunch Main Course Side Dish
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F
- Cut butternut squash in half and brush with olive oil. Sprinkle generously with salt, pepper and rosemary.
- Roast squash for about 60 minutes. Once fork tender, remove from the oven.
- Allow squash to cool until you can handle it comfortably. Scoop flesh into a large pot on the stovetop.
- Add broth, heavy cream (or coconut milk), bay leaf and spices to the pot. Turn heat to high and bring to a boil. Reduce heat, cover and simmer for 10-15 minutes.
- Remove bay leaf, cinnamon sticks and star anise. Puree soup until smooth.
- Portion soup into serving bowls and top with roasted pumpkin seeds and a dash of cinnamon if desired!
- Enjoy!
Nutrition Facts : ServingSize 1 /5th of recipe, Calories 293 kcal, Carbohydrate 43 g, Fat 13.5 g, Fiber 8 g, Sugar 8.5 g, Protein 4 g
ROSEMARY CHILE VINEGAR
This is our favorite vinegar. Recommended chiles include serranos and habaneros, but it can also be made with dried pasillas for a raisiny flavor. Note: This recipe requires advance preparation.
Yield 1 quart
Number Of Ingredients 4
Steps:
- In jars, cover the chiles, rosemary, and garlic with the vinegar and cover. Place the jars in a cool, dark place and leave the bottles undisturbed for three to four weeks. Strain, pour into clean, sterilized bottles, and label them.
ROASTED DELICATA SQUASH & ONIONS
Roasting intensifies delicata squash's flavor. Seasoned with rosemary and maple, this recipe's great with pork or turkey.
Provided by EatingWell Test Kitchen
Categories Healthy Delicata Squash Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet.
- Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes.
- Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing.
Nutrition Facts : Calories 164.3 calories, Carbohydrate 26.2 g, Fat 7.2 g, Fiber 6.7 g, Protein 2 g, SaturatedFat 1 g, Sodium 203.6 mg, Sugar 8 g
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