About

Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 1h00

Serves: 4

Keepers
Never know what to do with acorn squash? Halve a couple, season the cut sides, and throw them in a 400°F oven. About 40 minutes later, the golden flesh is soft, sweet, slightly caramelized, and ready to eat. We like it just fine with a big pat of butter (and another generous sprinkle of salt and pepper), but it’s awfully good with this jalapeño-lime butter, too.

Like most compound butters--which are ideal for adding lots of flavor with minimal effort--it will keep well in the freezer for about 2 months so long as it’s tightly covered, so we usually make a quadruple batch and portion it into small ramekins or plastic containers. (You can also roll up the butter in parchment paper logs; this yields nice slices later, but we find the process a little fussy.) Use it wherever you want a spicy, citrusy, buttery touch.

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The Domestic Goddess in Training added Roasted Acorn Squash With JalapeÑo Lime Butter to Food 04 May 01:50
Gigi B. added Roasted Acorn Squash With JalapeÑo Lime Butter to food 11 Feb 20:23
KelliDroze added Roasted Acorn Squash With JalapeÑo Lime Butter to Food 03 Feb 05:42
Rodale published her project Roasted Acorn Squash With JalapeÑo Lime Butter 29 Jan 12:17

Step 1
Preheat the oven to 400°F, with a rack in the middle position. Line a sheet pan with parchment paper or foil for easier cleanup, if you like.
Step 2
Lightly coat the cut sides of the squash with oil, then season with salt and pepper. Put the squash cut-side down on the pan and roast until just tender, about 40 minutes.
Step 3
Meanwhile, in a small bowl, stir together the butter, garlic, jalapeños (to taste), lime zest and juice, honey, red pepper flakes, and 1/2 teaspoon salt. Check the seasonings.
Step 4
Transfer the squash to plates, cut-side up, smear each half with some of the jalapeño-lime butter, and serve.