This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro. Comments from mrm in parentheses.
Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. (I cooked the squash at 375 because I was also roasting chicken. This was fine, and still only took 1/2 hour.) Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 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.
(At this point - you can stop! This is delicious even without the vinaigrette, and, I think kids will prefer the simple squash. I predict kids will like acorn squash as it's soft and tasty.)
While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. (Use less oil - use your own judgement - this is to drizzle over the squash, so you want enough vinaigrette, but you don't want it too oily.) Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.
Makes 4 servings.
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