More Squash

I love squash, but I don't like it sweetened and I don't like it cooked down into mush. Happily this recipe is neither of those things: it's spicy and tangy, and the roasting gives it a nice crisp edge. Delicious.

Roasted Acorn Squash with Chile-Lime Vinaigrette
I halved the original recipe and made some adjustments. This will make 2-4 side servings, depending on how big you think a serving is.

1 (1 1/2 – to 1 3/4-lb) acorn squash
1/4 teaspoon black pepper
1/2 teaspoon salt
3 tablespoons olive oil
1 garlic clove
1 1/2 tablespoons fresh lime juice, or to taste
1 tablespoon finely chopped jalapeno
1 tablespoon 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. Toss squash with black pepper, 1/4 teaspoon salt, and 1 tablespoon oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. 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 remaining 1/4 teaspoon salt. Whisk in lime juice, jalapeno (to taste), cilantro, and remaining 2 tbsp oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.