Want to get more veggies into your family’s diet? This Mexican version of a favorite fall vegetable serves up the flavor while delivering tons of nutritional bang for your buck. Delivering loads of beta carotene and dietary fiber, your family will love the sweetness of the squash combined with the tang of fresh lime zest and Mexican spices. Serve this dish with your favorite tacos and black beans, and you’ve got a full meal and a gorgeous colorful plate. Give it a try!
Chili Lime Butternut Squash
- 4 cups butternut squash, large diced
- 1 to 2 teaspoons Chili Powder
- 1/2 teaspoon cumin
- 1/2 teaspoon fresh lime zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- non-stick cooking spray
Heat oven to 400 F.
In bowl, toss all ingredients except cooking spray together.
Spray foil-lined sheet tray with cooking spray and spread vegetables over tray.
Roast in oven 15 minutes. Remove from oven, stir, then cook an additional 5-10 minutes or until tender when pierced with a fork.
Recipe adapted from of Nestle
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