Ingredients

1 teaspoon cumin seed
3 cloves
2 teaspoons coriander seed
1 small piece canela
3 1/2 pounds calabaza (West Indian pumpkin) or butternut squash, seeded and peeled
3 tablespoons olive oil
Salt and black pepper
1 teaspoon ground chile de árbol
Lime wedges for garnish

Instructions

Preheat oven to 350 degrees, with the racks in the upper and lower thirds.

In a large cast-iron skillet, toast the cumin, clove, coriander, and canela until they begin to smell fragrant; set aside to cool. Place the spices in a coffee or spice grinder and purée until finely ground. Set aside.

Cut the calabaza in half lengthwise and then into 3/4-inch-wide by 3-inch-long pieces.

In a large bowl, whisk together the oil, spice mixture, 2 teaspoons salt, 1 teaspoon pepper, and the chile de árbol until well blended. Add the calabaza and toss until the oil-spice mixture coats the calabaza, then transfer to two large shallow heavy baking pans; the calabaza should be spread out in a single layer.

Roast the calabaza in the oven. After 20 minutes, switch the position of pans, turn the calabaza, and continue cooking for 35 to 45 minutes or until tender and starting to caramelize.

(Published 2007)