INGREDIENTS
2 medium acorn squash
1/2 teaspoon black pepper
1 teaspoon sea salt
6 tablespoons olive oil
1/2 garlic clove, minced
1 1/2 tablespoons fresh citrus juice (lime, lemon, orange—or any combination of the three)
1 to 2 teaspoons finely chopped fresh hot red chile or jalapeno (with seeds for extra heat)
2 tablespoons chopped fresh cilantro, plus extra for garnish
1. Preheat oven to 450°F. Halve squash lengthwise and remove stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges.
2. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 baking pans.
3. Roast squash until squash is tender and cut sides of wedges are golden brown, 25 to 35 minutes.
4. While squash is cooking, mash garlic with remaining 1/4 teaspoon salt and whisk in citrus juice, chile, cilantro, and remaining 1/4 cup oil until combined.
5. When squash is done, place it on a platter cut sides up and drizzle with chile citrus sauce. Sprinkle with extra cilantro and serve.
