Roasted Acorn Squash with Jalapeno-Lime Butter

Roasted Acorn Squash with Jalapeno-Lime Butter
Christopher Testani

Butters with herbs or spices mixed in (“compound butters”) are ideal for adding lots of flavor with minimal effort. They keep well in the freezer for about 2 months, so you may want to make a quadruple batch and portion it into small ramekins or plastic containers. This is a great side to simple roast chicken.


2 small acorn squash (about 1 1/2 pounds each), cut into halves lengthwise, seeds removed
3/4teaspoon salt, divided
4tablespoons unsalted butter, softened
1 garlic clove, minced
1 to 2tablespoons seeded and finely chopped jalapeno
Finely grated rind of 1 lime
1tablespoon fresh lime juice
1tablespoon honey


  1. Preheat oven to 400F. Line a sheet pan with parchment paper or foil for easier cleanup, if you like.
  2. Sprinkle squash with 1/4 teaspoon salt. Put squash cut-side down on pan and roast about 40 minutes, until just tender.
  3. Stir together butter, garlic, jalapeno, lime rind and juice, honey, and remaining 1/2 teaspoon salt.
  4. Transfer squash to plates, cut-side up, and smear each half with jalapeno-lime butter.

Reprinted with permission from Kathy Brennan and Caroline Campion’s Keepers: Two Home Cooks Share Their Tried-and-True Weeknight Recipes and Secrets to Happiness in the Kitchen (Rodale, 2013).

Nutritional Info *per serving

  • Calories 190
  • Fat 11g
  • Cholesterol 30mg
  • Sodium 440mg
  • Carbohydrate 25g
  • Fiber 3g
  • Protein 2g