Step 1

Position a baking rack in the center of the oven and preheat to 400 degrees. Line two large, rimmed baking sheets with parchment paper.

Step 2

Without peeling, cut the squash in half, scoop out and discard the seeds (or save for roasting). Cut the flesh into wedges no more than 3/4-inch wide. In a large bowl, toss the wedges with 1 tablespoon of the oil and sprinkle with 1/2 teaspoon of the salt, then transfer them to the baking sheets, making sure to keep them from overlapping. Roast for 30 to 40 minutes, turning the squash wedges over halfway through, until the squash is tender and is blackening at the edges.

Step 3

Meanwhile, in a large, deep skillet over medium heat, heat the remaining 3 tablespoons of oil until shimmering. Add the onions, and cook, stirring occasionally, until very soft, about 15 minutes. Add the garlic and ginger and cook until the garlic is soft, 3 to 4 minutes. Add the tomato and cook until rich and paste-like, about 6 minutes. Stir in the coconut milk, cumin, chile powder, garam masala, sugar, cinnamon and the remaining 1 teaspoon of salt and cook until the sauce is thick and bubbling. Stir in the lime juice, taste, and add more salt, sugar and/or lime juice, if needed.

Step 4

Divide the sauce among serving plates and top each with a few wedges of squash. Garnish with the almonds, cilantro and/or lime wedges, if you like, and serve hot.