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    Home / Recipes / Season / Fall

    0 Aug 17, 2011 Fall  |   Jump to Recipe

    Roasted Butternut Squash with Sweet Spices, Chile and Lime

    Roasted Butternut Squash with Sweet Spices, Chile and Lime

    This post may contain affiliate links.

    Fall, my favorite season, is rapidly approaching.  I am eagerly looking forward to cooler temperatures, stunning sunsets and especially… fall produce.  After spotting an early display of butternut squash at the market, I immediately purchased one with thoughts of this recipe in my head.  Roasted Butternut Squash with Sweet Spices, Chile and Lime is a perfect transition side dish between summer and fall.  Earthy butternut squash is brushed with olive oil, home ground cardamom, allspice and flaky sea salt then roasted til tender and creamy.  The sweet spiced squash is then arranged with lime slices, serrano chiles, cilantro and a cool yogurt-tahini dressing.  The contrasting flavors and textures of this dish are just spectacular.  Continue reading for an early taste of fall.

    Butternut SquashCardamom

    Home ground cardamom is more flavorful than its pre ground counterpart.

    Sliced Lime

    Limes are skinned and sliced.

    Butternut Squash Slices with Spices

    Roasted Butternut Squash with Sweet Spices, Chile and Lime

    Roasted Butternut Squash with Sweet Spices, Chile and Lime

    by Brandon Matzek
    Adapted from here.
    No ratings yet
    Print Recipe Pin Recipe
    Servings 4 servings

    Ingredients
      

    • 2 limes
    • Flaky sea salt
    • 4 tablespoons olive oil, divided
    • 1 medium butternut squash (about 2 pounds)
    • 2 tablespoons green cardamom pods
    • 1 teaspoon ground allspice
    • 1/2 cup Greek yogurt
    • 2 1/2 tablespoons tahini
    • 1 tablespoon lime juice
    • 1 serrano chile, deseeded and thinly sliced
    • Cilantro leaves

    Instructions
     

    • Preheat oven to 400°F.
    • Using a small, sharp knife, trim off the tops and bottoms of both limes. Stand each lime on a cutting board (flat side to the board) and cut down the sides of the fruit, following the curve, to trim away the skin and pith. Discard the skin and pith. Quarter the limes from top to bottom then cut each quarter into thin slices (about 1/8 inch thick). Place slices in a small bowl and sprinkle with a little flaky sea salt. Add 1 tablespoon of olive oil, stirring to combine. Set aside.
    • Cut the butternut squash in half lengthwise, scoop out the guts (seeds and strings) and discard. Cut each half lengthwise (now you have quarters). Cut the quarters widthwise into 3/8 inch thick slices. Lay the slices on a baking sheet lined with a silpat or parchment paper.
    • Place several cardamom pods on a cutting board. Using the flat side of a large knife, rest the knife on top of the pods then give it a good thwack with the palm of your hand (be careful here! never hit the sharp part of the knife with your hand). This will allow you to easily get the seeds from the pods. Repeat this process with remaining cardamom pods until you have extracted all of the seeds. Discard the pods.
    • Place seeds in a mortar and grind with a pestle until you reach a rough powder (or use a spice grinder). Transfer to a small bowl and add allspice and remaining 3 tablespoons of olive oil, stirring to combine. Brush the mixture evenly over the butternut squash slices. Sprinkle the slices with a little flaky sea salt. Place in the oven and cook until fork tender (an inserted fork meets little resistance, about 16 minutes). Remove from the oven and set aside to cool. Once cooled, peel off the skin.
    • While the squash is cooling, prepare the dressing. Whisk together the Greek yogurt, tahini, lime juice, 2 tablespoons of water and a pinch of flaky sea salt. Continue adding water until the sauce reaches a pourable consistency (I added a few more tablespoons).
    • To serve, arrange the butternut squash slices on a large platter. Drizzle with yogurt sauce. Spoon over lime slices and their juices. Top with sliced chiles and cilantro leaves.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!
    0
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Fall Tags: allspice, butternut squash, cardamom, cilantro, Greek yogurt, lime, olive oil, sea salt, serrano chile, tahini

    Reader Interactions

    Comments

    1. Krystal R. says

      August 17, 2011 at 6:56 pm

      Ohhh Brandon –  I love Fall season, fall food, fall colors, pumpkin-everything and butternut squash. Thanks for the wonderful recipe – I just pinned it to make next month. You need to make butternut squash risotto…totally life-changing. 😉

      Reply
      • Brandon @ Kitchen Konfidence says

        August 19, 2011 at 5:54 pm

        Thanks Krystal.  Butternut squash risotto sounds deeeelish!

        Reply
    2. Averie says

      August 17, 2011 at 7:33 pm

      that glaze…I could just…drink that and die happy 🙂

      Reply
      • Brandon @ Kitchen Konfidence says

        August 19, 2011 at 5:54 pm

        Haha!  Yeah it is super tasty.  I thought the cardamom might overpower at first, but it really is the perfect amount.

        Reply
    3. Alina Smith says

      August 22, 2011 at 1:39 pm

      Nice, Green, juicy recipe. Quite different also. Thanks for sharing ! http://www.fillmybelly.com

      Reply
    4. Debra Hofland says

      August 25, 2011 at 6:22 pm

      This sounds great!   But
      you really should try some Himalayan pink salt. 
      I get mine  from Sustainable
      Sourcing https://secure.sustainablesourcing.com.   The flavor is so much better than regular
      salt!    Thanks for sharing this recipe—I can’t wait to
      try it!

      Reply
      • Mombogogo says

        August 29, 2011 at 2:52 pm

        Trader Joe’s also has some Himalayan pink salt that’s reasonably priced. Can’t wait to they this – love butternut squash, chili, lime, and cardamom!

        Reply
    5. Gen says

      August 26, 2011 at 3:40 pm

      That sounds awesome!! And the pictures are lovely as well! 😀

      Reply
    6. Lauren at Keep It Sweet says

      August 26, 2011 at 4:11 pm

      I could basically live on butternut squash during the fall! I love the seasonings you used.

      Reply
    7. RavieNomNoms says

      August 26, 2011 at 4:55 pm

      I pretty much adore butternut squash…it is one of my favorites. The flavor is just fantastic!

      Reply
    8. Elyse @The Cultural Dish says

      August 26, 2011 at 8:30 pm

      I absolutely love butternut squash! This dish looks amazing!

      Reply
    9. Stephanie @ Eat. Drink. Love. says

      August 26, 2011 at 8:42 pm

      Butternut squash is one of my favorite things, especially in the fall! That glaze looks so good!!

      Reply
    10. Tiffany says

      August 26, 2011 at 11:09 pm

      Thanks for the jump start into Fall, this looks and sounds absolutely amazing! We are HUGE fans of butternut squash, always looking for new ways to prepare it, thanks again!

      Reply
    11. eliotseats says

      August 27, 2011 at 1:38 pm

      I am ready for fall weather and this recipe puts me in the mood.  Love all the spices and lime with this too.

      Reply
    12. Food Expressed says

      August 29, 2011 at 6:38 am

      I am always on the lookout for recipes like this one, where one vegetable and some fresh herbs or spices combine to make a great side. I love the idea of roasting the butternut squash with warm spices and then counterbalancing it with the chile and lime. Rather intrigued though by the mixture of yogurt and tehini! I don’t doubt that this will become a regular favourite in my kitchen. Thanks!

      Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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