Roasted Acorn Squash with Chile Vinaigrette

Ingredients

• Squash

  Winter, acorn, raw

  2 squash (4 inch dia) or 862g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  1 tsp or 6g

• Olive oil

  Salad or cooking

  6 tbsp or 81g

• Garlic

  Raw

  2 cloves, minced or 6g

• Lime juice

  Raw

  4 tsp or 20g

• Red peppers

  Hot chili, raw

  ½ pepper or 23g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Position racks in the upper and lower thirds of the oven and preheat to 450°.
2. Halve the acorn squash lengthwise, and trim off the tough stem ends. Scoop out the seeds, then cut each half lengthwise into 3/4-inch-wide wedges.
3. In a large bowl, toss the squash with the black pepper, three-fourths of the salt, and one-third of the oil. Arrange the wedges cut sides down on two large rimmed baking sheets and roast, rotating the pans between racks halfway through, until tender and the undersides are golden brown, 25 to 35 minutes.
4. While the squash roasts, mince the garlic and mash with the remaining salt to form a paste. In a small bowl whisk together the garlic paste, lime juice, chile, cilantro, and the remaining oil until emulsified. Transfer the squash to a platter, browned sides up, and drizzle with the vinaigrette.