- 1 squash (approximatelly 1 1/2 to 1/34 lb). Acorn, butternut or delicata would work.
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 6 tablespoons olive oil
- 1 garlic clove
- 1 1/2 tablespoon freshly squeezed lime juice (or to taste)
- Cayenne pepper
- 2 tablespoons chopped fresh cilantro
Preheat oven to 450°F. Halve squash lenghwise, cut and discard stem ends and scoop out seeds. Then, cut squash into 3/4-inch wedges.
Toss squash wedges with black papper, 3/4 teaspoon salt and 2 tablespoons olive oil. Arrange them, cut side down, in a large shallow baking pan. Roast squash for approximatelly 25-35 minutes, or until it’s tender and undersides or wedges are golden brown.
For the dressing, mince garlic and mash it to a paste with remaining 1/4 teaspoon salt. Whisk in lime juice, cayenne pepper (to taste), cilantro and remaining olive oil until combined.
Transfer squash to a platter, with brown sides up, and drizzle with the vinaigrette.
Adapted from the Full Circle Farm Weekly Farms Notes, which was already adapted from smittenkitchen.com