Acorn Squash with Chile-lime Vinaigrette

When I think of squash I think brown sugar, cinnamon, nutmeg. Excited to try this different flavour combination. The reviews on the website were very complimentary.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.

Step 2

Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges.

Step 3

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.

Step 4

Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.

Step 5

While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt.

Step 6

Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined.

Step 7

Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

Step 8

Roast seeds and put on butternut squash

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