ROASTED ACORN SQUASH WITH CHILE VINAIGRETTE
Steps:
- 1. Put racks in upper and lower thirds of oven and preheat to 450. (This is too hot for my oven-- 400- 425 is better.) 2. Halve the squash lengthwise, cut off and discard stems. Scoop out, cut lengthwise into 3/4 inch-wide wedges. Toss with pepper, 3/4 tsp salt, 2 T oil in bowl and then arrange cut sides down in 2 large shallow baking pans. Roast squash, switching positions of pans halfway through, until tender and undersides of wedges are golden brown, 25-35 minutes. 3. While squash roasts, mince garlic and mash into paste with remaining 1/4 tsp salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro and remaining 1/4 cup oil. 4. Transfer squash to platter, drizzle with vinaigrette.
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