Roasted Acorn Squash with Chile Vinaigrette

I bought an acorn squash at the same time that I bought that butternut squash I mentioned in a previous post. You know, usually when something is 79 cents a pound, that means it's pretty cheap. Not so with squash. Lesson learned. But I digress. This was the first time I ever made acorn squash and it was very tasty. I think I had acorn squash once, with brown sugar on it, and I didn't like it back then. The chile vinaigrette gives a nice contrasting flavor. I was too lazy to make a special trip to the grocery store for a red chile, so I just used Sriracha to taste, and it was fine.