Kabocha squash–or japanese pumpkin-it’s the best. I roast it using this receipe and then chopped up a little ginger, scraped a little lime zest and added that to a juiced 1/2 lime, and tossed the squash in that mixture. The pumpkin is sweet enough on its own and this is a beautiful and bright side, or just eat a double portion for your dinner :).Bon appetit.
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