Roasted Acorn Squash with Spicy Vinaigrette Servings: 4 Ingredients - 2 acorn squash - 1/2 teaspoon black pepper - 1 teaspoon salt - 6 tablespoons olive oil - 1 clove garlic - 1 1/2 tablespoons fresh lime juice - 1 1/2 tablespoons jalepeño pepper- finely chopped - 2 tablespoons cilantro - chopped    A great tasting sidedish for Thanksgiving or any Fall day.   Directions Put oven racks in the upper and lower thirds of oven and preheat to 350°. Halve squash lengthwise and scoop out the seeds.	1

	Cut the squash lengthwise into 3/4 inch wide wedges. In a small bowl, combine the pepper, 3/4 teaspoon of salt and 2 tablespoons of olive oil. Toss in squash to coat. Set squash cut side down in two large shallow baking pans. Roast squash until tender. You will need to switch the pan positions half way through baking (25-35 minutes). Mince garlic and mash it into a paste. Place it in a small bowl and whisk in the lime juice, pepper, cilantro and remaining oil. Transfer squash to a platter and drizzle with vinaigrette. Serve warm.	2