Coconut Roasted Buttercup Squash

From eatingfromthegroundup.com

1 large buttercup squash
1 cup coconut milk
1/2 teaspoon chili powder
juice and zest of 1 lime
sea salt to taste

Heat oven to 400°F. Cut squash in half and remove the seeds. Slice into wedges about 1 1/2 inches thick. In a mixing bowl, combine the coconut milk, chili powder, lime zest and juice, and salt. Add the squash wedges to the bowl and toss to coat. Transfer squash to a greased baking dish. Drizzle coconut mixture over squash and roast until tender, about 30 minutes.