How to Make It
Preheat the oven to 425°. In a large bowl, toss the squash with canola oil and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for 25 minutes. Toss and continue cooking for about 20 more minutes, until tender and lightly browned. Transfer to a bowl and toss with chiles, lime zest and juice and cilantro. Serve.