Meaty yet melt-in-the-mouth and with slightly caramelized edges, butternut-reminiscent calabaza comes alive with a squeeze of lime.
Cooks' note:
Calabaza can be cut 1 day ahead and chilled in a sealed bag.
Recipe information
Total Time
1 hr
Yield
Makes 8 servings
Ingredients
3 1/2 pound calabaza (Caribbean pumpkin; often sold in large wedges) or butternut squash
3 tablespoons olive oil
Accompaniment: lime wedges
Preparation
Step 1
Preheat oven to 475°F with racks in upper and lower thirds.
Step 2
Seed and peel calabaza, then cut into 3/4-inch-wide pieces (about 3 inches long).
Step 3
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.
Step 4
Roast calabaza, switching position of pans and turning calabaza over halfway through cooking, until tender and starting to caramelize, 35 to 45 minutes.
