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