Despite this September being the hottest September ever on record in Vegas, fall has finally arrived today with a sudden 20 degree drop from yesterday’s temperature. I’m giddy with excitement and am already planning on what I’m going to braise to take advantage of the cooler temperatures.

This Roasted Acorn Squash with Chile Vinaigrette makes for a delectable fall weeknight dinner, either as a main vegetarian course or as a side dish to a nice bit of roasted meat. The roasted squash becomes delectably sweet from the roasting but retains a tart edge with the lime-spiked chile vinaigrette. This acorn squash recipe makes enough for 4 main course dishes at 97 cents per serving.

Roasted Acorn Squash with Chile Vinaigrette
2 acorn squash
1/2 teaspoon black pepper
1 teaspoon salt
6 tablespoons olive oil
1 garlic clove
1 1/2 tablespoons fresh lime juice, or to taste
1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
2 tablespoons chopped fresh cilantro

Preheat your oven to 450 F degrees and place the oven racks in the upper and lower thirds of the oven. Cut the acorn squash in half lengthwise and cut off the stem ends. Scoop out the seeds with a spoon and cut the squash halves lengthwise again to make 3/4-inch-wide wedges.

Toss the wedges with pepper, salt, and 2 tablespoons of oil in a large bowl. Arrange the seasoned squash on a backing dish with the cut sides down. Let the squash roast until the wedges are tender and the squash is golden brown, around 25 to 35 minutes. Halfway through the roasting, turn over the wedges so the other side can brown.

While the squash is roasting, make the chile vinaigrette by mincing the garlic and whisking it with the lime juice, chile, cilantro, and 1/4 cup of olive oil. Mix everything together and season to taste.

To serve the dish, arrange the squash, browned sides up, on a platter and then drizzle with the chile vinaigrette.