This is inspired by a Thai dish called Kra Tiem. It offsets the sweetness of the squash nicely. The amount of white pepper is not a typo; it is the “spice” in this recipe, which is spicy in a different way than recipes using chile peppers. Cooked this way the skins of the squash are soft and edible.
Use a large knife or cleaver to carefully cut one acorn squash in half along its ridges. Discard the stem and remove the seeds and pulp.
Slice the squash into wedges along the ridge lines. Cut each slice in half again lengthwise; you want them about 1/2″ thick. Toss the squash slices in a bowl with 2 T. olive oil and salt.
Arrange the squash on a baking sheet and roast in the oven.
Meanwhile, mince 3-4 cloves of garlic and thinly slice 2-3 sweet peppers to make 2 C. (removing the seeds and stems first). Toss the garlic and peppers together with 1 teaspoon white pepper, ground medium.
When the squash slices are nicely browned on one side, flip each one. Spoon the garlic/pepper/pepper mixture in between the slices in a shallow layer.
Continue to roast the squash until is browned on the second side, then stir all the vegetables together and roast for another 5-10 minutes. The peppers and garlic should be fully cooked and starting to caramelize.’
Serve with chopped tomatoes, sliced cucumber and lime, cilantro sprigs and drizzle with Thai fish sauce or additional salt.