2 acorn squash
1/2 tsp black pepper
1 tsp salt
6 tbsp. olive oil
1 garlic clove
1 1/2 tbsp. fresh lime juice
1-2 tsp finely chopped, fresh hot red chili
2 tbsp. chopped fresh cilantro
Preheat oven to 450. Cut 4 sheets of aluminum foil into 17” lengths.
Cut squash in half, remove seeds and cut into 3/4” wedges. Toss with 3/4 tsp salt and pepper and 2 tbsp. oil. Roast squash in a shallow pan for 25-30 minutes
Mince garlic and mash into a paste with the remaining salt. Whisk garlic, lime juice, chili, cilantro and remaining 1/4 cup oil. Drizzle vinaigrette over roasted squash.