Roasted Chili Lemongrass Squash

Roasted Chili Lemongrass Squash image Author: Canadian Living Credits: Roasted Chili Lemongrass Squash image

Brushed with aromatic chili oil and finished with a squeeze of lime, this hot-and-sour twist on a classic side dish will appeal to those who prefer savouries over sweets. Save leftover oil to use in stir-fries or toss with potatoes before roasting.For a milder dish, try the Cumin Lime Squash variation.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: October 2013

Ingredients

  • 2 squashes halved, seeded and cut in 1-inch (2.5 cm) wedges
  • 1/2 teaspoon each salt and pepper
  • 3 tablespoons fresh cilantro
  • 2 tablespoons lime juice
  • 3 tablespoons <a href="http://www.canadianliving.com/food/chili_lemongrass_oil.php">Chili Lemongrass Oil</a>

Method

Toss together squash, oil, salt and pepper; spread on foil-lined rimmed baking sheet. Roast in 425 F (220 C) oven, turning once, until tender and golden, 25 to 30 minutes. Sprinkle with cilantro and lime juice.

Change it up - Cumin Lime Squash:Substitute 3 tbsp olive oil mixed with 1 tsp ground cumin for the Chili Lemongrass Oil.

Nutritional facts per each of 6 servings: about

  • Fibre 2 g
  • Sodium 197 mg
  • Sugars 3 g
  • Protein 2 g
  • Calories 123.0
  • Total fat 7 g
  • Potassium 468 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 17 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Chili Lemongrass Squash

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