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Roasted Winter Squash with Lime, Chili and Cilantro
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