Roasted Calabaza With Spicy Paprika Chicken Legs Recipes

ROASTED CALABAZA

Roasted Calabaza image

Provided by Maggie Ruggiero

Categories Side Squash Healthy Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 3

Ingredients

3 1/2 pound calabaza (Caribbean pumpkin; often sold in large wedges) or butternut squash
3 tablespoons olive oil
Accompaniment: lime wedges

Steps:

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 long).
Toss with oil, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper, then divide between 2 large shallow heavy baking pans, spreading in 1 layer.
Roast calabaza, switching position of pans and turning calabaza over halfway through cooking, until tender and starting to caramelize, 35 to 45 minutes.

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