Roasted butternut squash gets kick from Mexican spices.
There’s nothing better than eating in season. This time of year, colorful winter squashes make an appearance in my vegetable bin – butternut and acorn starring as family favorites.
Most days I toss butternut squash with a little olive oil and rosemary, but this evening I wanted to kick it up a notch. The bottle of Mexican seasoning in the spice drawer combined with honey, olive oil and fresh lime juice made a sweet-with-heat glaze for my roasted vegetables.
We used the same zesty honey glaze to coat salmon filets, then served the works with a Sriracha infused sour cream.
This meal got rave reviews from Mr. Mike, and I had plenty of leftovers to turn into a roasted butternut squash soup the next day.
Isn’t eating in season terrific?
Most often you can tell which vegetables are in season by their lower price per pound, but if you’d like to do a little meal planning ahead of time, epicurious has an interactive seasonal fruit and vegetable map you’ll love.
Happy, healthy cooking!
Shake It Up! Missing butternut squash? You could roast almost any vegetable with this mixture. Try carrots, zucchini, cauliflower, or acorn squash. Add fresh cilantro to the finished dish if you have some on hand.
- 8 cups butternut squash, cubed
- ? cup honey
- ½ tablespoon olive oil
- 1 tablespoon lime juice
- 1 ½ tablespoon Mexican seasoning
- 1 cup green onion, sliced
- Preheat the oven to 425 degrees. Line a cookie sheet with foil and generously spray with cooking spray.
- Roast for 20 - 25 minutes until squash is cooked through and browned on the bottom.
- Turn on the broiler and broil for 3 - 5 minutes to brown the tops of the squash.
- Allow to cool for a few minutes, then remove from the pan. Lift gently as the squash can stick in places.
- Sprinkle with green onion.
Food energy: 181kcal Weight Watchers PointsPlus 5 Saturated fatty acids: 0.30g Monounsaturated fatty acids: 1.26g Polyunsaturated fatty acids: 0.31g Total fat: 1.87g Calories from fat: 16 Cholesterol: -- Carbohydrate, by difference: 43.61g Total dietary fiber: 6.29g Protein: 3.31g Total lipid (fat): 2.02g Water: 269.65g Ash: 2.48g Total sugars: 15.51g Calcium: 153mg Iron: 2.39mg Magnesium: 100mg Phosphorus: 102mg Potassium: 1064mg Sodium: 15mg
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