The chile vinaigrette here will perk up an otherwise ho-hum dish with some heat and tang. For a tasty variation, use sweet potatoes instead of acorn squash.
Ingredients
Preparation
Step 1
Put the oven racks in the upper and lower thirds of the oven and preheat the oven to 450°F.
Step 2
Halve the squash lengthwise, then cut off and discard the stem ends. Scoop out the seeds and cut the squash lengthwise into 3/4-inch-wide wedges. Toss with the pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl. Arrange cut side down in 2 large shallow baking pans.
Step 3
Roast the squash, switching position of pans halfway through roasting, until tender and undersides of wedges are golden brown, 25 to 35 minutes.
Step 4
While squash roasts, mince the garlic and mash to a paste with the remaining 1/4 teaspoon salt. Transfer the paste to a small bowl and whisk in the lime juice, chile to taste, cilantro, and remaining 1/4 cup oil until combined.
Step 5
Transfer the squash, browned sides up, to a platter and drizzle with vinaigrette.
