From on-farm shareholder Anna Koestecke, adapted from epicurious.com
This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.
3-4 pounds kabocha (such as sunshine), acorn or butternut squash
1/2 t black pepper
1 t salt
6 T olive oil
1 clove garlic
Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
Halve squash lengthwise, then cut off and discard 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 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.
While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.