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Print this Recipe    Roasted Squash 03

ROASTED DELICATA WITH RED CHILI AND LIME BUTTER

2 delicata squash, about 3/4 pound (350 g) each
4 teaspoons (20 mL) butter, room temperature
1 1/2 teaspoons (7 mL) freshly squeezed lime juice
1/2 teaspoon (2 mL) chili powder
1/8 teaspoon (0.5 mL) salt
Pinch freshly ground pepper

Cut squash in half lengthwise and scrape out seeds and fibre.
Place cut side down in 13x9 inch (33x23-cm) baking dish and add
water to dish to a depth of about 1/4 inch (5 mm)

Bake at 350*F (180* C) for about 25 to 30 minutes or until squash
is soft but not mushy.

In a small bowl, blend together butter, lime juice, chili powder,
salt and pepper until thoroughly blended. Spoon a equal portion
of butter mixture into each delicata cavity. Makes 4 servings.

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1 of 1 people found the following review helpful:
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You'll want to add this one to your squash recipes, September 20, 2004 - 07:19 PM
Reviewer: Jen from Worcester, MA
I made this tonight & really enjoyed it. The chili gives it a great bite and I like the tang of the lime juice. It has a nice southwestern flavor.

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