2 (1 ½ to 1 ¾ lb) acorn squash
½ teaspoon black pepper
1 teaspoon sea salt
6 tablespoons olive oil
1 garlic clove
1 ½ tablespoons fresh lime juice, or to taste
2 tablespoons chopped fresh cilantro


  1. Preheat oven to 450°F.
  2. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into ¾-inch-wide wedges.(In order to make this step easier, quarter the squash and steam for 15 minutes to soften, then slice into wedges)
  3. Toss squash with black pepper, ¾ teaspoon salt, and 2 tablespoons 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.
  4. While squash roasts, mince garlic and mash to a paste in a small bowl with remaining ¼ teaspoon salt.
  5. Whisk in lime juice, cilantro, and remaining ¼ cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.