Roasted Acorn Squash with Chile Vinaigrette

Ingredients

• Squash

  Winter, acorn, raw

  2 squash (4 inch dia) or 862g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Red peppers

  Hot chili, raw

  ½ pepper or 23g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  1 tsp or 6g

• Lime juice

  Raw

  1 ½ tbsp or 23g

• Olive oil

  Salad or cooking

  6 tbsp or 81g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Finely chop cilantro and pepper, keeping seeds of pepper for additional heat if desired.
2. Put oven racks in upper and lower thirds of oven and preheat oven to 450F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.
3. While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

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