Spicy Roasted Butternut Squash with Lime

Who can resist Spicy roasted butternut squash with crispy edges and a tender, creamy center?! A dish which screams winter! This roasted squash dish is going to tick every box you can think of!

Spicy, a bit sweet, perfectly tender roasted butternut squash with lime, made extra special with the additional of freshly ground whole spices, lime and sprinkle of crunchy pine nuts to add great texture. One of my favourite vegetables to roast is squash – be it acorn, Kabocha or butternut squash! It is so versatile in its uses. Roasted it in the oven, used for soup, inside of some pasta with ricotta. And roasting them with the skin add a more rustic look and feel and also saves a lot of time.

If you are looking for pumpkin or squash dish here it is, the perfectly caramelised thin slices of butternut squash that are topped with a freshly ground whole spices to bring out the sweetness of the squash with their contrasting pungency + a sprinkle of roasted pine nuts and pomegranate arils for crunch! 

Squash needs a little bit of seasoning when roasting, a good drizzle of Organic Extra Virgin Olive Oil and high heat. When you roast it whole or in large wedges it allows you to extract maximum flavour too.  People can be a little apprehensive about eating the skin, but the skin is edible and it turns nice and crisp when roasted.

Why You will Love this Recipe!

• Great as a sharing plate
• Perfect for vegetarians and meat eaters
• Can be served as a side, or a salad or even as a main course (add a couscous!)
• Bright and beautiful colours
• Can be prepared in advance for dinner parties

This spicy roasted butternut squash dish is always a hit. Put this down at the centre of the table alongside your main course and it’ll be the first thing people dig into. The majority of it can be prepared in advance, even roasting the pumpkin. Just reheat the roast pumpkin in the oven.

Ingredients needed to make Spicy Roasted butternut squash

To make this recipe you need the following:

• good quality extra virgin olive oil (which is available on our website!)
• whole spices – coriander seeds, fennel seeds, cumin, dry red chillies
• ground spices – cinnamon and aleppo chilli
• garlic cloves
• roasted pine nuts for serving
• sumac & honey
• chopped parsley
• your choice of squash
• lime wedges

How to cut and prepare the butternut squash:

To prepare for this roasted butternut squash recipe, here is what you do: 

1. Trim and Peel the butternut squash. (this step is optional) First, trim the sides using a good chef’s knife (this will help you steady the butternut squash on one of the cut flat sides). Stand the butternut squash on one of the trimmed sides on your cutting board and use a sharp vegetable peeler to peel working downwards (peel off long strips).
2. Cut the butternut squash in half. Stand the squash on one of the cut, flat sides. Carefully cut down the middle using your sharp chef’s knife. 
3. Seed the butternut squash. Take a spoon and scoop out the seeds; you should have an empty cavity in each half of the squash. The seeds are edible and can be cleaned and toasted separately, if you like. 
4. Cut each butternut squash half into thin slices. Turn a butternut squash half on it’s belly (the side with the empty cavity), take your chef’s knife and slice it into ½ to 1 inch thick slices. Do the same with the other half.
5. Put the wedges in a large mixing bowl. Add the prepared spice mix and rub over the wedges. Arrange on a try and drizzle with the remaining oil.

Now you’re ready to make this roasted squash recipe!

Helpful tips and Tricks To make Spicy Butternut squash with Lime:

• You can cut the squash into smaller pieces to cook quicker but I like the simplicity of wedges.
• If you put the honey on at the start it will burn before the 30mins cooking time is done so always drizzle the honey later.
• You can substitute carrots for squash if you are looking for an alternative.

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Spicy Roasted Butternut Squash with Lime

Serves: 4 Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 1 medium butternut squash, 950 grams
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 2 dried red chillies, roughly chopped
• 1 tsp aleppo pepper flakes
• 1.5 tsp cinnamon powder
• 3 cloves garlic
• 1 tsp sea-salt
• 2 tbsp honey
• 4 tbsp extra virgin olive oil

For garnish

• finely chopped parsley
• 2-3 tbsp roasted pine nuts
• 1 lime, cut into wedges
• pomegranate arils

method

1. Preheat the oven to 200ºC.
2. Cut the butternut squashing half lengthways and scoop out the seeds with the spoon. Slice each butternut squash into thin wedges, like crescent and put them in a large mixing bowl.
3. Using a mortar & pestel, going all the dried spices (coriander seeds, cumin, fennel, dry chillies) with the salt. Add the garlic and 2 tbsp of olive oil to form a paste. Add more oil if needed. Put the paste on top of the wedges and rub to quote each wedge.
4. Arrange them on a baking tray, making sure not to overlap. Drizzle with remaining olive oil. Pop in the preheated oven and roast for 35-40 minutes, until tender.
5. Drizzle honey over the wedges and return to the oven for future 5-7 minutes. Sprinkle extra salt over the wedges and serve hot topped with pine nuts and chopped parsley. Enjoy!!

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!