The chile vinaigrette here will perk up an otherwise ho-hum dish with some heat and tang. For a tasty variation, use sweet potatoes instead of acorn squash.

　　

Ingredients

2 (1 1/2-pound) 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

　　

Step 1

Put the oven racks in the upper and lower thirds of the oven and preheat the oven to 450°F.

　　

Step 2

Halve the squash lengthwise, then cut off and discard the stem ends. Scoop out the seeds and cut the squash lengthwise into 3/4-inch-wide wedges. Toss with the pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl. Arrange cut side down in 2 large shallow baking pans.

　　

Step 3

Roast the squash, switching position of pans halfway through roasting, until tender and undersides of wedges are golden brown, 25 to 35 minutes.

　　

Step 4

While squash roasts, mince the garlic and mash to a paste with the remaining 1/4 teaspoon salt. Transfer the paste to a small bowl and whisk in the lime juice, chile to taste, cilantro, and remaining 1/4 cup oil until combined.

　　

Step 5

Transfer the squash, browned sides up, to a platter and drizzle with vinaigrette.

　　The Epicurious Cookbook