ROASTED CALABAZA

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Roasted Calabaza image

Provided by Maggie Ruggiero

Categories     Side     Squash     Healthy     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 3

3 1/2 pound calabaza (Caribbean pumpkin; often sold in large wedges) or butternut squash
3 tablespoons olive oil
Accompaniment: lime wedges

Steps:

  • Preheat oven to 475°F with racks in upper and lower thirds.
  • Seed and peel calabaza, then cut into 3/4-inch-wide pieces (about 3 inches long).
  • Toss with oil, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper, then divide between 2 large shallow heavy baking pans, spreading in 1 layer.
  • Roast calabaza, switching position of pans and turning calabaza over halfway through cooking, until tender and starting to caramelize, 35 to 45 minutes.

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