Roasted Acorn Squash with Chipotle & Cilantro

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I don't have any squash anymore (how sad is that!), but I wanted to post this recipe so that I can make it again next squash season. I'm sure other varieties of winter squash would also work fine.

2 acorn squash
lime
2-3 tablespoons olive oil
1 chipotle pepper in adobo sauce & 1 teaspoon of the sauce
1/2 teaspoon sugar
Salt & pepper to taste
2-3 tablespoons fresh cilantro, coarsely chopped

Preheat oven to 425 degrees.

Cut each squash in half, then scoop out the seeds. Cut each half into crescent shaped wedges about 3/4 inch thick.

Halve a lime and squeeze the juice into a large bowl. Add the oil, adobo sauce, sugar and a pinch of salt and pepper. Stir well and add the squash wedges. Toss well to coat. Spray a large baking sheet with pan spray and pour the wedges and the sauce onto it. Arrange them in a single layer. Roast, turning once, until the squash is golden brown and tender when pierced with a sharp fork--about 25 minutes.

Mince the chipotle. Cut the rest of the lime into wedges. Transfer the roast squash to a large bowl. Add the chipotle and cilantro and toss well to coat.

Adapted from Williams-Sonoma New Flavor for Vegetables

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