Roasted Calabaza

3 1/2 pound calabaza (Caribbean pumpkin; often sold in large wedges) or butternut squash
3 tablespoons olive oil
1 teaspoon salt
3/4 teaspoon pepper
lime wedges

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, 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 minutes.

Serve with lime.

Maggie Ruggiero. From: Epicurious: Gourmet, September 2000 [archive.org]