Discover the vibrant flavors of our Chili-Lime Roasted Butternut Squash and Poblano Salad – a Moroccan-inspired delight that adds a savory twist to winter squash. This gluten-free recipe serves up a flavor fiesta, perfect as a vegetarian main or a side dish alongside your preferred protein.
🥗 **Course:** Salad/Side Dish
🌍 **Cuisine:** Moroccan
🥦 **Diet:** Gluten-Free
⏰ **Prep Time:** 15 minutes
🔥 **Cook Time:** 35 minutes
🕒 **Total Time:** 50 minutes
🍽️ **Servings:** 5 servings
🔢 **Calories:** 275kcal
**Equipment:**
– Rimmed baking sheet
**Ingredients:**
– 1 medium butternut squash, peeled and cubed
– 5 Tbsp. extra virgin olive oil
– ¾ tsp. kosher salt
– ½ tsp. ground cumin
– ¼ tsp. black pepper
– 1 poblano pepper, sliced
– 1 Tbsp. mild harissa
– 1 Tbsp. fresh lime juice
– 1 grated garlic clove
– ¾ cup corn
– ¼ cup crumbled feta cheese
– 3 Tbsp. toasted pumpkin seeds
– 2 Tbsp. fresh torn mint leaves (optional)
**Instructions:**
1. Preheat oven to 425°F. Toss squash with 2 Tbsp. oil, salt, cumin, and pepper. Bake for 20 minutes.
2. Add poblano pepper to the baking sheet and bake for an additional 15 minutes.
3. Prepare Harissa-Lime dressing by combining harissa, lime juice, grated garlic, salt, and 3 Tbsp. olive oil.
4. Toss corn with squash and peppers on the baking sheet.
5. Transfer mixture to a serving bowl, drizzle with Harissa-Lime dressing, and garnish with feta, pumpkin seeds, and mint.
6. Enjoy warm or at room temperature!
**Notes:**
– Best enjoyed warm or closer to room temperature.
– Store leftovers in an airtight container for up to 3 days.
– Reheat in the microwave or on the stovetop.
**Nutrition:**
– Serving: 1 cup | Calories: 275kcal | Carbs: 30g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 540mg | Fiber: 8g | Sugar: 9g
🔔 **Subscribe for more delicious recipes!**
👍 **Like, Share, and Comment below with your favorite twist on this salad!**
#shorts #Salad #MoroccanCuisine #HealthyRecipes #VegetarianOptions #CookingInspiration
This chili lime butternut squash and pablano salad is the perfect mix of savory and sweet flavors you’ll start by seasoning and roasting the butternut squash and then whisk up the simple four ingredient chili lime dressing add pablano peppers and fire roasted corn to the baking sheet and then finish the
Salad with some crumbled Fetter cheese fresh mint and pumpkin seeds