ROASTED ACORN SQUASH WITH CHILE VINAIGRETTE (for four)

1 acorn squash, washed under cold water, halved lengthwise, seeds scraped out and discarded, and cut into either ¾ inch thick slices or wedges

½ teaspoon black pepper

¾ teaspoon salt

2 tablespoons extra-virgin olive oil plus ¼ cup

1 large garlic clove, minced and mashed together with ½ teaspoon salt

1-1/2 tablespoons lime juice

1 or 2 teaspoons finely chopped fresh hot red chile

2 tablespoons chopped fresh cilantro

1. Position a rack in the middle of the oven and preheat the oven to 400*,

2. Toss squash with pepper, salt and 2 tablespoons oil in a bowl, then spread in one layer in a large, shallow baking pan. Roast squash until squash is tender and the undersides of wedges are golden brown, 25 minutes, occasionally stirring gently to prevent sticking.

3. While squash roasts, mince 1 garlic clove and mash it to a paste with ¼ teaspoon salt. Transfer paste to a small bowl and whisk in 1-1/2 tablespoons lime juice, 1 or 2 teaspoons finely chopped fresh hot red chile, 2 tablespoons chopped fresh cilantro and ¼ cup extra-virgin olive oil until combined. Transfer squash, browned sides up, to a platter and drizzle with the vinaigrette.