3 1/2 pound calabaza (Caribbean pumpkin; often sold in large wedges) or
3 tablespoons olive oil
1 teaspoon salt
3/4 teaspoon pepper
Preheat oven to 475°F with racks in upper and lower thirds.
Seed and peel calabaza, then cut into 3/4-inch-wide pieces (about 3 inches
Toss with oil, salt, and pepper, then divide between 2 large shallow heavy
baking pans, spreading in one layer.
Roast calabaza, switching position of pans and turning calabaza over
halfway through cooking, until tender and starting to caramelize, 35 to 45
Serve with lime.
Maggie Ruggiero. From: epicurious: Gourmet, September 2000
Bert Folsom / 123RF Stock Photo 12381686