This was seriously one of my favorite meals. I know, I’ve said that a lot but seriously. Look at this. What’s not to love?!
I get so sad when I see squash pair up with heavy creams, butter and sugar. It is so healthy and low calorie that all that just seems unnecessary.
Don’t get me wrong, I’m all about flavor! This squash was super flavorful with just a hint of sweetness. We all loved it!
We paired this with southwestern sloppy joes with honey lime coleslaw. I can’t think of a better meal.
Southwest Butternut Squash Recipe
Adapted from Laines Recipes
1 tablespoon extra virgin olive oil
1 pound butternut squash, peeled and diced
1 onion, diced
1 teaspoon salt
1 1/2 tablespoon butter
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon chipotle chile powder
2 teaspoon pure maple syrup
1 teaspoon lime juice
2 teaspoon chopped cilantro
Heat olive oil in pan. Add the squash, onion and 1/2 tsp. salt. Toss thoroughly to coat. Cook, stirring occasionally, until squash is tender and lightly browned. About 20 minutes. Remove from heat.
In a small saucepan, melt the butter over very low heat. Add the coriander, cumin, chile powder, and the remaining 1/2 tsp. salt and cook, stirring for a minute or two to soften the spices. Add the maple syrup, simmer for 30 seconds and remove from heat. Stir in the lime juice.
Drizzle the butter mixture over the squash and stir thoroughly but gently to incorporate. Add the cilantro and fold in gently. Serve.
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