Roasted Acorn Squash with Jalapeno-Lime Butter

Roasted Acorn Squash with Jalapeno-Lime Butter
Christopher Testani
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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.

Ingredients

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 2tablespoon seeded and finely chopped jalapeno
Finely grated rind of 1 lime
1tablespoon fresh lime juice
1tablespoon honey

Instructions

  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