"It's October! You wouldn't know that by the weather here in Utah. I made roasted squash, lightened up with citrus and cilantro, mildly altering a recipe from #yotamottolenghi's "Plenty". My teen and tween couldn't get enough of this dish!
RECIPE:
Roasted Butternut Squash with Lime, Green Chile and Cilantro
2 limes
Sea salt
4 Tbsp olive oil
1 butternut squash
1 tsp all spice
1/2 C coconut milk, non-fat layer
2.5 tsp tahini
Juice of 1/2 lime
1 green chile, thinly sliced Handful of cilantro
Cut squash lengthwise and discard seeds. Cut in half width wise. Then slice each half in thin slices and lay on baking sheet lines with parchment. Mix 3 Tbsp oil with allspice and brush on squash. Sprinkle with salt and bake at 400 deg for 15 min, or until squash is done to your liking.
Remove skin from lines and slice into small quarter pieces. Drizzle limes with remaining oil and sprinkle with salt.
Whisk together coconut milk, tahini, lime juice and salt to taste.
Serve squash drizzled with tahini sauce, lime slices, sliced chile and fresh cilantro on top. "
RECIPE:
Roasted Butternut Squash with Lime, Green Chile and Cilantro
2 limes
Sea salt
4 Tbsp olive oil
1 butternut squash
1 tsp all spice
1/2 C coconut milk, non-fat layer
2.5 tsp tahini
Juice of 1/2 lime
1 green chile, thinly sliced Handful of cilantro
Cut squash lengthwise and discard seeds. Cut in half width wise. Then slice each half in thin slices and lay on baking sheet lines with parchment. Mix 3 Tbsp oil with allspice and brush on squash. Sprinkle with salt and bake at 400 deg for 15 min, or until squash is done to your liking.
Remove skin from lines and slice into small quarter pieces. Drizzle limes with remaining oil and sprinkle with salt.
Whisk together coconut milk, tahini, lime juice and salt to taste.
Serve squash drizzled with tahini sauce, lime slices, sliced chile and fresh cilantro on top. "