Acorn Squash With Citrus and Chile

• 2 medium acorn squash
• 12 teaspoon black pepper
• 1 teaspoon sea salt
• 6 tablespoons olive oil
• 12 garlic clove, minced
• 1 12 tablespoons citrus juice, fresh (lime, lemon, orange or any combination of the three)
• 1 -2 teaspoon red chili pepper, hot, finely chopped, fresh or jalapeno (with seeds for extra heat)
• 2 tablespoons fresh cilantro, chopped plus extra for garnish

1. 1.
2. Preheat oven to 450F Halve squash lengthwise and remove stem ends.
3. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges.
4. 2.
5. 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.
6. 3.
7. Roast squash until squash is tender and cut sides of wedges are golden brown, 25 to 35 minutes.
8. 4.
9. 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.
10. 5.
11. When squash is done, place it on a platter cut sides up and drizzle with chile citrus sauce.
12. Sprinkle with extra cilantro and serve.

acorn squash, black pepper, salt, olive oil, garlic, citrus juice, red chili pepper, fresh cilantro

Taken from www.food.com/recipe/acorn-squash-with-citrus-and-chile-398494 (may not work)