1 medium acorn squash, cut into wedges (follow the lines)
VINAIGRETTE
2 limes, juiced
1 T olive oil
4 hot peppers (like chiles), minced
3 garlic cloves, pressed or minced
2 t Himalayan pink salt
1 t paprika
1/2 t black pepper
4 T fresh cilantro, minced
Pre-heat the oven to 450F. Bake the squash for about 30 minutes. Drizzle with the vinaigrette before serving.
Modified from laaloosh.com
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