I found this recipe on Epicurious last year. So delicious it is staying on my Thanksgiving Day recipe menu.
The complimentary flavors of the sweet squash and spicy kick of the vinaigrette go very well with roasted turkey or chicken, and leftovers heat up easily when wrapped in foil and tossed in the oven for about 15 min.
Wish I would have remembered to take a picture of this lovely dish all by its beautiful self, but as you can see in the foreground of the picture above, in addition to tickling your palate, it really adds color to your plate.
2 (1 1/2 – to 1 3/4-lb) acorn squash
1/2 teaspoon black pepper
1 teaspoon salt
6 tablespoons olive oil
1 garlic clove
1 1/2 tablespoons fresh lime or lemon juice, or to taste
1 tablespoon crushed red pepper
2 tablespoons chopped fresh cilantro
Put oven racks in upper and lower thirds of oven and preheat oven to 450F. 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.
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/lemon juice, red pepper (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.