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
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
- Folate 8.0
- Calcium 5.0
- Vitamin A 5.0
- Vitamin C 20.0
