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.
- 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
You Will Need
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.
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.
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.
Transfer the squash to plates, cut-side up, smear each half with some of the jalapeño-lime butter, and serve.