This is a great side dish for one of those chilly, winter nights, which we are having quite a few of lately in Melbourne. You can use any kind of pumpkin (what we call squash in North America) for this recipe. I used a Jap pumpkin, or kabocha which is pretty common in Australia during this season.
Roasting the squash ensures a comforting, savory aspect to the dish while the citrus and fresh herbs really brighten it up. And, of course, you need the chili for that extra punch. If this doesn't warm you up, I don't know what will!
Roasted Squash with Chili Citrus Sauce
1/2 Jap pumpkin, cut lengthwise into wedges
3/4 tsp salt
1/4 teaspoon black pepper
1/3 cup olive oil
1 tbsp fresh lime juice
1 tbsp fresh orange juice
2 red chilis, finely chopped, more or less to taste
1/2 garlic clove, finely minced
2 tablespoons chopped fresh cilantro, plus extra for garnish
1. Preheat oven to 425 degrees F.
2. Toss squash with 1/2 tsp salt, pepper and 2 tbsp olive oil. Place cut side down on a baking tray.
3. Roast squash until tender and cut sides are starting to turn golden brown, about 30 minutes depending on thickness. Flip once during cooking if desired.
4. Meanwhile, combine juices, chilis, garlic, chopped cilantro and remaining salt and olive oil. Let sit at room temperature while squash cooks.
5. Serve squash drizzled with citrus sauce and sprinkled with fresh cilantro.