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
- Preheat oven to 450°F.
- 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)
- 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.
- While squash roasts, mince garlic and mash to a paste in a small bowl with remaining ¼ teaspoon salt.
- Whisk in lime juice, cilantro, and remaining ¼ cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.