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Cookish

Roasted Winter Squash with Lime, Chili and Cilantro

4 Servings
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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.

Ingredients

  • ¼

    cup extra-virgin olive oil

  • 1

    tablespoon grated lime zest, plus ¼ cup lime juice, plus lime wedges, to serve

Directions

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Reviews
Todd L.
October 17, 2022
Delicious
Made this as a side dish to the MilkStreet Fennel -Rosemary pork tenderloins. I have made the pork a number of times but this is the best side dish to go with it!
Beth R.
November 8, 2022
Delicious
Made this with the smoky chicken and sweet potato traybake. Both “sauces” were very similar -citrus and sweet (brown sugar or honey) and heat from chilies/ cayenne. Am hosting Thanksgiving and this will make a terrific side instead of the usual mashed squash.