Roasted Calabaza
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Tips
- Calabaza is mildly sweet and can be used in place of butternut squash.
- The skin ranges in color from green to beige or light red-orange.
- This pairs well with butter, cinnamon, and sausage.
Ingredients (serves 8)
- 3 ½ pound calabaza (Caribbean pumpkin; often sold in large wedges) or butternut squash
- 3 tablespoons olive oil
- Lime wedges
Directions
- Preheat oven to 475°F with racks in upper and lower thirds.
- Seed and peel calabaza, then cut into ¾-inch-wide pieces (about 3 inches long).
- Toss with oil, 1 ½ teaspoons salt, and ¾ teaspoon pepper, then divide between two large shallow, heavy baking pans and spread in 1 layer.
- Roast calabaza for 35 to 45 minutes until tender and beginning to caramelize. Halfway through, switch positions of pans and turn over calabaza.
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