Ingredients

Serves 4

2 acorn squash

1/2 tsp pepper

1 tsp salt

6 T olive oil

1 garlic clove

1 1/2 T fresh lime juice

1-2 tsp finely chopped fresh red chile including seeds

2 T cilantro chopped

Preparation

  1. Put racks in upper and lower thirds of oven and preheat to 450. (This is too hot for my oven– 400- 425 is better.)
  2. Halve the squash lengthwise, cut off and discard stems. Scoop out, cut lengthwise into 3/4 inch-wide wedges. Toss with pepper, 3/4 tsp salt, 2 T oil in bowl and then arrange cut sides down in 2 large shallow baking pans. Roast squash, switching positions of pans halfway through, until tender and undersides of wedges are golden brown, 25-35 minutes.
  3. While squash roasts, mince garlic and mash into paste with remaining 1/4 tsp salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro and remaining 1/4 cup oil.
  4. Transfer squash to platter, drizzle with vinaigrette.