Acorn Squash with Jalapeno-Lime Butter

By cmschnettler

Ingredients

• 2 small acorn squash (about 1 1/2 pounds each), cut into halves lengthwise, seeds removed
• 3/4 teaspoon salt, divided
• 4 tablespoons unsalted butter, softened
• 1 garlic clove, minced
• 1 to 2 tablespoon seeded and finely chopped jalapeno
• Finely grated rind of 1 lime
• 1 tablespoon fresh lime juice
• 1 tablespoon honey

Details

Servings 4
Adapted from relish.com

Preparation

Step 1

Preheat oven to 400F. Line a sheet pan with parchment paper or foil for easier cleanup, if you like.

Sprinkle squash with 1/4 teaspoon salt. Put squash cut-side down on pan and roast about 40 minutes, until just tender.

Stir together butter, garlic, jalapeno, lime rind and juice, honey, and remaining 1/2 teaspoon salt.

Transfer squash to plates, cut-side up, and smear each half with jalapeno-lime butter.