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Enjoy…
- Chez
• 2 lbs. butternut squash, peeled and cut into ½” rounds
• 2 tbsp. melted butter
• 2 tbsp. olive oil
• 1 tsp. chili powder
• 3 tbsp. finely chopped fresh rosemary (plus sprig for garnish)
• 1 tsp. dried thyme
• ½ tsp. cayenne pepper
• 1 tsp. kosher salt
• Fresh ground pepper
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.
