Roasted Acorn Squash ( with a little kick of jalapeño-lime butter)

If you love acorn squash and are looking for something a little bit different to do with it that requires the teensiest bit of effort, your search is over!

This Roasted Acorn Squash (with a little kick of jalapeño-lime butter) is not only super delicious and easy on the eyes, but a snap to make too!

It’s the perfect side for practically any main. Once you cut it up and deseed it, it simply roasts in the oven, leaving you plenty of time to throw the rest of your dinner together…

And to make this zesty, citrusy compound butter which adds such a nice little zing as it melts into the tender squash.

Every bite’s got that great sweet/tangy thing going on!

Who says that healthy eating has to be boring?!!!

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Roasted Acorn Squash (with a little kick of jalapeño-lime butter)

Makes 4 servings

Prep Time: Under 1 hour (most of this is for the squash to bake)

Ingredients

• 2 acorn squash

• Olive oil

• Salt and pepper

• 2 tablespoons unsalted butter, softened

• 1 small garlic clove, minced

• ½ jalapeño, seeded and minced

• Grated zest ½ of a lime

• ½ tablespoon fresh lime juice

• ½ teaspoon honey

• Pinch of red pepper flakes

The Recipe

1. Preheat oven to 400ºF. Line a sheet pan with foil or parchment paper and set aside. If your squash is large, you may need to use two pans.

2. Using a sharp knife, cut the squash lengthwise, scoop out the seeds and discard. Lightly coat the cut sides of the squash with a little olive oil and season with salt and pepper. Place cut-side down on the baking sheet and roast for about 40 minutes, or until a knife slides into the skin easily.

3. Meanwhile, make the spicy butter: Combine the butter, garlic, jalapeño, lime zest and juice, honey, red pepper flakes and a pinch of salt together into a paste. When the squash is done, turn right side up, place a little spoonful of the butter into the wells and serve. (if you have any leftover butter, store it in an airtight container in the fridge and it will last at least a week.

Enjoy!

Note: Recipe adapted from Keepers by Kathy Brennan and Caroline Campion. I cut the amount of butter way down and tinkered with proportions too. Also, you can halve this recipe easily.