Acorn Squash with Citrus and Chile

Inspired by a recipe from Gourmet magazine.

Something magic happens when you roast an autumn squashit transforms
from a hard, grainy, starchy thing to a mellow, creamy, sweet miracle.
Matching autumn squash with flavors like cinnamon and brown sugar is a
natural; but we found a recipe that adds tart and spicy to the sweet
taste of acorn squash, that is fresh and surprising but still warm and
comforting. Why not switch things up a bit with this roasted acorn
squash with chili and citrus!

2 medium acorn squash
1/2 teaspoon black pepper
1 teaspoon sea salt
6 tablespoons olive oil
1/2 garlic clove, minced
1 1/2 tablespoons fresh citrus juice (lime, lemon, orangeor any
combination of the three)
1 to 2 teaspoons finely chopped fresh hot red chile or jalapeno (with
seeds for extra heat)
2 tablespoons chopped fresh cilantro, plus extra for garnish

Preheat oven to 450 F. Halve squash lengthwise and remove 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 baking pans. Roast squash until
squash is tender and cut sides of wedges are golden brown, 25 to 35
minutes. While squash is cooking, mash garlic with remaining 1/4 teaspoon
salt and whisk in citrus juice, chile, cilantro, and remaining 1/4 cup oil
until combined. When squash is done, place it on a platter cut sides up
and drizzle with chile citrus sauce. Sprinkle with extra cilantro and
serve.

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