Like Delicata squash, Acorn squash skin is edible when cooked this way.  It softens up but still gives a nice textural contrast to the creamy flesh.  Make sure to cut the squash slices thinly or they will take much longer to cook.

Preheat the oven to 400.

Cut an acorn squash in half and scoop out the seeds and pulp.  Slice the squash into half rounds following its natural lines but thinner.

Toss the squash slices with olive oil, salt and a dash of cayenne pepper.  Place in a single layer on a baking sheet or two. Roast until they are browned on one side, then flip them to brown the other.

While the squash is cooking, mix 3 T. lime juice with 1 finely minced clove of garlic and allow to sit for 10 minutes.  Then combine with 1/2 C. chopped cilantro leaves and 3 T. olive oil.

Transfer the hot squash slices into a large bowl and toss with the dressing.

Serve the squash with hot flour tortillas, diced tomatoes and yogurt or sour cream.