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Roasted Acorn Squash With Jalapeño Lime Butter

Extract from Keepers • By Kathy Brennan and Caroline Campion • Published by Rodale

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.

Posted by Rodale Published See Rodale's 4 projects » © 2020 Kathy Brennan / Rodale · Reproduced with permission.
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  • 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.

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