Roasted Winter Squash with Lime, Chili and Cilantro

By Courtney HillOctober 4, 2022

Makes
4 servings
Cook Time
50 minutes
Active time plus cooling
15 minutes active
Rating
3

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
¼
cup packed brown sugar
2 ½
pound kabocha squash OR two 1¼-pound acorn squashes, halved lengthwise, seeded and sliced into 1-inch-thick wedges
Kosher salt and ground black pepper
2
medium garlic cloves, thinly sliced
1 or 2
serrano OR Fresno chilies, stemmed and sliced into thin rings
⅓
cup lightly packed fresh cilantro

Step 1

Heat 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.

Step 2

Optional garnish: Flaky salt OR toasted pumpkin seeds OR plain, whole-milk yogurt OR a combination