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Roasted Winter Squash with Lime, Chili and Cilantro
50 minutes 15 minutes active
Roasted squash shines when we use spicy, tangy ingredients to banish one-note flavors. Lime, garlic and chilies add kick; brown sugar creates a glaze-like coating with molasses notes that enhance the earthy-sweet squash. Kabocha is a Japanese pumpkin with mottled green edible skin and dense, slightly starchy orange flesh. Acorn squash, with thin skin that doesn’t require peeling, also is a terrific option.
cup extra-virgin olive oil
tablespoon grated lime zest, plus ¼ cup lime juice, plus lime wedges, to serve
01Heat the oven to 400°F with a rack in the upper-middle position. In a small bowl, whisk together the oil, lime juice and sugar until the sugar dissolves. On a rimmed baking sheet, toss the squash with half of this mixture, 2 teaspoons salt and ½ teaspoon pepper. Arrange the pieces cut side down and roast until browned on the bottom, 25 to 30 minutes. Using a wide metal spatula, flip each piece, drizzle with the remaining oil mixture and sprinkle with the garlic and chili(es). Roast until the squash is deeply caramelized and a skewer inserted into the largest piece meets no resistance, 10 to 15 minutes. Transfer to a platter, pouring over any juices. Top with the lime zest and cilantro and serve with lime wedges.
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