Roasted Butternut Squash with Chiles, Lime and Cilantro

• One 3-pound butternut squash, peeled, seeded and cut into 1-inch dice
• 1 tablespoon canola oil
• 1 Fresno chile, seeded and finely diced
• 1 lime, zested and juiced
• 1/2 cup cilantro leaves
• Kosher salt
• Freshly ground pepper

1. Preheat the oven to 425.
2. In a large bowl, toss the squash with canola oil and season with salt and pepper.
3. Spread the squash on a baking sheet in a single layer and roast in the oven for 25 minutes.
4. Toss and continue cooking for about 20 more minutes, until tender and lightly browned.
5. Transfer to a bowl and toss with chiles, lime zest and juice and cilantro.
6. Serve.

butternut squash, canola oil, chile, lime, cilantro, kosher salt, freshly ground pepper

Taken from www.foodandwine.com/recipes/roasted-butternut-squash-with-chiles-lime-and-cilantro (may not work)