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. 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.	1

	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