Ingredients
1
(1 1/2 - 1 3/4 lb) acorn squash
2
1/2 tbsp. fresh lime juice
2-3
tsp. finely chopped fresh hot red chili, including seeds.
Directions
1.
Cut squash lengthwise and discard stems. Scoop out seeds and cut squash lengthwise into 3/4 inch-wide pieces. Remove peel from each slice.
2.
Toss squash with black pepper, 3/4 tsp. salt and 2 tbsp. oil in a bowl.
3.
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, 25-30 minutes.
4.
While squash roasts, mince garlic and mash to a paste with remaining 1/2 tsp. salt.
5.
Transfer paste to a small bowl and whisk in lime juice, chili, and remaining 6 tbsp. oil until combined.
6.
Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.
Columbus Restaurants
