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    You are in: Home / Low-cholesterol / Spicy Butternut Squash Recipe
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    Spicy Butternut Squash

    Average Rating:

    4 Total Reviews

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    • on November 04, 2011

      Awesome side! The chili powder makes a tasty coating that does a wonderful job of balancing out the natural sweetness of the squash. I made as written cutting the recipe in half and would not change a thing the squash was perfectly cooked and flavored. Thanks for the post.

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    • on September 25, 2011

      I never thought of using chili powder and lemon juice in a butternut squash recipe. I Love microwave recipes! This is Easy, Healthy and most important DELICIOUS! I think I'll try Lime juice . Thanks so much for sharing mersaydees. A new twist on my favorite squash.

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    • on January 05, 2013

      easy. healthy. tastes great without losing the natural sweetness of the squash! will def make this again (:

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    • on November 27, 2014

      Sorry, but no. I've had chili/lime chips before, so I'm okay with that kind of flavor combination. The problem here is that you don't get a combination. You get three separate flavors--chili powder, lemon, and butternut squash--that don't blend, don't even try to complement each other. (The chili powder pretty much overwhelms the other two.) Maybe it's something that needs to cook longer and more slowly or something, but butternut squash is too much work for something this...disappointing. I considered running it through the blender, then using it in a soup, but I have no idea how to make the chili powder back down from overpowering everything else in the recipe. It's not too hot or anything like that. It's just too much of one flavor.

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    Nutritional Facts for Spicy Butternut Squash

    Serving Size: 1 (245 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 117.7
    Calories from Fat 7
    Total Fat 0.8 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 74.9 mg
    Total Carbohydrate 29.8 g
    Dietary Fiber 6.3 g
    Sugars 5.6 g
    Protein 2.9 g

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