Chile Lime Acorn Squash

3 medium acorn squash
6 tbsp olive oil
juice from 3 limes
1 tbsp raw honey
1 tsp crushed red pepper
salt
pepper

Cut acorn squash in half, cut off ends and scoop out seeds. Cut each half into slices. Toss with 3 tbsp of olive oil, salt and pepper and arrange on a baking sheet. Bake at 400 degrees for about 45 minutes or until brown and soft. While the squash bakes, whisk together remaining olive oil, lime juice, honey and red pepper. When the squash is tender arrange on a serving dish and drizzle with vinaigrette.

Serving Size: Makes approx 8 servings