- 3 1/2 pounds calabaza
- ¼ cup of extra virgin olive oil
- ½ cup pecans
- lemon wedges
- sea salt and freshly ground black pepper
- ½ teaspoon ground cumin
Preheat oven to 475 F and make sure the oven racks are in the upper and lower thirds of the oven. Seed and peel calabaza, then cut into 3/4-inch-wide pieces (about 3 inches long). Toss with the olive oil, cumin, 1 1/2 teaspoons sea salt, and 3/4 teaspoons freshly ground black pepper. Divide the calabaza between 2 large shallow heavy baking pans, spreading the seasoned squash in one layer in each pan. Roast calabaza, switching position of pans and turning calabaza over halfway through cooking, until tender and starting to caramelize, about 40 to 50 minutes. When cooked, remove from oven and drizzle some freshly squeezed lemon wedges over the squash. When ready to serve, sprinkle the servings of squash with pecans. Makes 4 to 6 servings.