2 TB olive oil
2 lbs. butternut squash (cut with crinkle cutter, cut in fries or cubed)
2 tsp. ground chipotle powder (hispanic section at the grocery)
1 tsp. salt
Zest and juice from 2 limes
1/3 cup cilantro, slightly chopped
Preheat oven to 425 degrees. Toss all ingredients into a large bowl.
Line baking sheets with parchment paper and spread squash evenly across (without overcrowding…. they steam rather than get crispy if they’re overcrowded).
Bake for 25 minutes until tender and lightly browned (depending on the cut, this time will vary).
This recipe courtesy of www.thewholesmiths.com