Roasted Acorn Squash with Red Chili Vinaigrette

This is an amazing recipe that I tried recently. It got raves reviews from my client and also the husband, who had SECONDS of squash! It was from the Epicurious site. I believe it was originally in Gourmet Magazine. It is an unusual departure from most squash recipes and is delicious. If you don't want it spicy, remove the seeds and veins from the chili before chopping. If anyone will be at our place on Thanksgiving, it will be on the menu.
For smaller households, divide in half or plan on eating leftovers.
Words in (...) are mine, for easier work.


2 (1 1/2 - to 1 3/4-lb) acorn squash
1/2 teaspoon black pepper
1 teaspoon salt
6 tablespoons olive oil
1 garlic clove
1 1/2 tablespoons fresh lime juice, or to taste
1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
2 tablespoons chopped fresh cilantro



Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges (cut into 16ths). 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 ( I covered mine with parchemnt for easy clean-up. silpat would be another good choice). Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.

While squash roasts, mince garlic and mash to a paste ( with flat side of chef's knife. Drag along cutting board, repile and drag again, until paste forms. Or use mortar and pestle) with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

Makes 4 servings.