Roasted Butternut Squash With Coconut And Chile

• 2 (11-ounce) containers peeled diced fresh butternut squash
• Cooking spray
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon lime juice
• 1 tablespoon canola oil
• 1 teaspoon rice vinegar
• Dash of sugar
• 1/4 cup chopped fresh cilantro
• 1/4 cup toasted unsweetened coconut flakes
• 1 red chile, seeded and sliced

1. Preheat oven to 425u0b0.
2. Arrange butternut squash in a single layer on a rimmed baking sheet; coat with cooking spray. Sprinkle evenly with salt and pepper. Bake at 425u0b0 for 15 minutes or until browned, stirring halfway through cooking.
3. Combine lime juice, canola oil, vinegar, and dash of sugar in a small bowl, stirring with a whisk. Combine squash, cilantro, coconut flakes, and red chile in a large bowl; toss gently to combine. Drizzle juice mixture over squash mixture; toss to coat.

containers, cooking spray, kosher salt, freshly ground black pepper, lime juice, canola oil, rice vinegar, sugar, fresh cilantro, red chile

Taken from www.myrecipes.com/recipe/roasted-butternut-squash-coconut-chile (may not work)