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!