Roasted Acorn Squash With Jalapeno-Lime Butter
Recipe: #19834
June 30, 2015
Categories: Side Dishes, Squash, Southwest, Sunday Dinner, Oven Roast, Gluten-Free, High Fiber, No Eggs, Vegetarian, Lime, Butter/Margarine, Spicy, more
"Compound butter which is flavored with limes, jalepeno, honey, and garlic are a few of the ingredients that add lots of flavor with minimal effort to this dish. Make the compound butter ahead and keep it in the freezer for up to a couple of months to ease the effort in putting it together. Voile, you can have a great side dish for any night of the week or to get ahead of prep. activities for your dinner party. Source - Keepers"
Ingredients
Nutritional
- Serving Size: 1 (442.5 g)
- Calories 306.7
- Total Fat - 13.2 g
- Saturated Fat - 7.6 g
- Cholesterol - 33.4 mg
- Sodium - 490.6 mg
- Total Carbohydrate - 52.1 g
- Dietary Fiber - 7.6 g
- Sugars - 13.7 g
- Protein - 4 g
- Calcium - 183.2 mg
- Iron - 2.6 mg
- Vitamin C - 94.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 400F. Line a sheet pan with parchment paper or foil for easier cleanup, if you like.
Step 2
Sprinkle squash with 1/4 teaspoon salt. Put squash cut-side down on pan and roast about 40 minutes, until just tender.
Step 3
Stir together butter, garlic, jalapeno, lime rind and juice, honey, and remaining 1/2 teaspoon salt.
Step 4
Transfer squash to plates, cut-side up, and smear each half with jalapeno-lime butter.
Tips
No special items needed.