Typically we think of squash and pumpkin being eaten in desserts or cooked and mashed. But this preparation brings a limey zing to the sweet gourd! It’s a flexible recipe, so you can use any of several varieties of squash (Squashes? Squish? Anyway…) and it will turn out equally yum.
You can also kick up the heat with optional jalapeno, and balance the bite with some coconut yogurt if you like. Have it your way!
Roasted Squash with Lime & Cilantro
Makes 3-4 servings as a side dish
1 medium-large calabaza squash*, acorn squash, or kabocha squash
3 tbsp avocado oil or coconut oil
Sea salt, to taste
1-2 tbsp olive oil
1-2 tbsp minced cilantro
Juice of ½ a lime
1-2 tsp minced jalapeno, optional
1 tablespoon coconut yogurt, optional
- Preheat the oven to 475º. Pro tip: place your unlined metal baking sheet in the oven to heat up to prevent the squash from sticking as it cooks.
- Cut the squash in half, scoop out the seeds, and slice into ¼ – ½-inch slices.
- Transfer the squash to a large bowl and toss it with the coconut or avocado oil.
- When the oven and pan are hot, carefully remove the pan from the oven and transfer the squash to the pan in a single layer. Sprinkle the squash with sea salt and return the pan to the oven.
- Roast for 20 minutes, then remove the squash from the oven, flip it, and bake for an additional 5 minutes or until the squash is tender and browned.
- When done roasting, plate the squash and garnish evenly with lime juice, cilantro, olive oil, and optional jalapeno and coconut yogurt.
- Serve warm and enjoy!
*Calabaza squash must be peeled before cooking. Acorn squash and kabocha squash may be cooked with the skin on or peeled if preferred.