 | | Directions |
- Put oven racks in the upper and lower thirds of oven and preheat to 350°.
- Halve squash lengthwise and scoop out the seeds.
- Cut the squash lengthwise into 3/4 inch wide wedges.
- In a small bowl, combine the pepper, 3/4 teaspoon of salt and 2 tablespoons of olive oil.
- Toss in squash to coat.
- Set squash cut side down in two large shallow baking pans.
- Roast squash until tender.
- You will need to switch the pan positions half way through baking (25-35 minutes).
- Mince garlic and mash it into a paste.
- Place it in a small bowl and whisk in the lime juice, pepper, cilantro and remaining oil.
- Transfer squash to a platter and drizzle with vinaigrette.
- Serve warm.
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Servings: 4
|  | | Ingredients | | - | | 2 acorn squash |
| - | | 1/2 teaspoon black pepper |
| - | | 1 teaspoon salt |
| - | | 6 tablespoons olive oil |
| - | | 1 clove garlic |
| - | | 1 1/2 tablespoons fresh lime juice |
| - | | 1 1/2 tablespoons jalepeño pepper- finely chopped |
| - | | 2 tablespoons cilantro - chopped |
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