1 tablespoon finely chopped fresh ginger

1 cup pepitas, toasted, plus more for garnish

Zest of 1 lime

1/4 cup lime juice

1 1/2 teaspoons salt

3 tablespoons chopped fresh cilantro

Preheat oven to 375 F.

Cut squash in half and remove seeds. Brush with oil, and place cut-side down in a baking pan. Roast until tender, about 45 minutes. Let stand until cool enough to handle, and then scoop the squash out of the skin.

Meanwhile, place curry powder and cumin in a small saucepan over medium-low heat; stir until fragrant, 2 to 4 minutes. Add coconut milk and ginger; bring to a boil over high heat. Adjust heat to maintain a simmer and simmer, stirring frequently, until reduced to about 3/4 cup, 13 to 15 minutes.

Process pepitas in a food processor until finely ground. Add the squash, the coconut milk mixture, lime zest, lime juice and salt; process, scraping down the sides once or twice, until smooth. Refrigerate until cold, about 2 hours. Serve sprinkled with cilantro and pepitas, if desired.

Make ahead tips: Cover and refrigerate for up to three days; thin with coconut milk or water as needed.

Recipe nutrition: Per serving: 58 Calories, Total Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Carbohydrates: 8 g, Fiber: 2 g, Total Sugars: 1 g, Added Sugars: 0 g, Protein: 2 g, Sodium: 257 mg, Potassium: 157 mg, Folate: 8 mcg, Calcium: 21 mg

Carbohydrate Servings 1/2

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)