Roasted Butternut Recipe

Cooking Instructions

1. 1

   Roast the Butternut Squash

   Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into bite-sized pieces. Toss the squash with olive oil, salt, and black pepper. Spread the pieces on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, until golden and tender.

2. 2

   Prepare the Slaw

   While the squash is roasting, thinly slice the cucumber and serrano chile (remove seeds for less heat, if desired). In a bowl, combine the cucumber, serrano chile, chopped cilantro, lime juice, and sugar. Toss well to combine and set aside to let the flavors meld.

3. 3

   Assemble and Serve

   Once the butternut squash is done roasting, remove it from the oven and let it cool slightly. Place the roasted squash in a serving dish and top with the cucumber and serrano chile slaw. Garnish with additional cilantro if desired. Serve warm or at room temperature.