Tested till perfect Roasted Chili Lemongrass Squash
Roasted Chili Lemongrass Squash
Photography by Jeff Coulson/TC Media

Roasted Chili Lemongrass Squash

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.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: October 2013

Recipe5 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 45 minutes
  • Total time 1 hour
  • Portion size 4 to 6 servings


  • 2 2pepper squash, halved, seeded and cut in 1-inch (2.5 cm) wedges
  • 1/2 tsp 1/2tspeach salt and pepper
  • 3 tbsp 3tbspfresh cilantro
  • 2 tbsp 2tbsplime juice
  • 3 tbsp 3tbspChili Lemongrass Oil


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 Information per each of 6 servings: about

cal 123 pro 2g total fat 7g sat. fat 1g
carb 17g dietary fibre 2g sugar 3g chol 0mg
sodium 197mg potassium 468mg


calcium 5 iron 7 vit A 5 vit C 20
folate 8
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