Roasted Acorn Squash With Chile Vinaigrette

• acorn squash↗3 lbs

  3

• black pepper↗1⁄2 teaspoon

  1/2

• salt↗1 teaspoon

  1

• olive oil↗3 tablespoons

  3

• garlic clove↗1

  1

• lime juice↗1 1⁄2 tablespoons

  1 1/2

• dried chili pepper flakes↗1 teaspoon

  1

• chopped fresh cilantro2 tablespoons

  2

Step-by-step instructions

1. 1

   Preheat oven to 450 degrees F.

2. 2

   Halve squash lengthwise, then cut off and discard stem ends.

3. 3

   Scoop out seeds.

4. 4

   Cut squash lengthwise into wedges.

5. 5

   Toss squash with salt, pepper, and 1 table spoon oil.

6. 6

   Place on baking sheet lined with foil or parchment and roast until tender, 25-35 minutes.

7. 7

   For the vinaigrette, mince the garlic and place in small bowl.

8. 8

   Add lime juice, chile and cilantro.

9. 9

   Mix in remaining olive oil.

10. 10

    To serve, drizzle squash with vinaigrette.