Options:

Include nutrition information?

Roasted Acorn Squash With Jalapeno-Lime Butter

Created by ForeverMama on June 30, 2015

3 pounds squash (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

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.