PADMA LAKSHMI Citrus-Garlic Roasted Squash

‘This is an easy seasonal side dish that goes perfectly with all the traditional items found at Thanksgiving,’ says the celebrity chef, who includes a version of this fall stunner in her new cookbook Padma’s All American. ‘The smooth, creamy squash is sweet and a perfect foil for the garlicky, tart mojo sauce, which can be prepped a day or two ahead. If you do so, simply warm the sauce just before serving’

- Photograph by JENNIFER CAUSEY

1 (2-lb.) acorn squash, unpeeled, seeded and cut into 1-in.-thick wedges

½ cup plus 2 Tbsp. extra-virgin olive oil, divided

1½ tsp. kosher salt, divided

¾ tsp. black pepper, divided

6 large garlic cloves, thinly sliced

1 medium yellow onion, thinly sliced into half moons

1 Tbsp. fresh oregano leaves, coarsely chopped, plus more whole leaves for garnish

1 tsp. grated orange zest plus ¼ cup fresh juice (from 1 orange)