Roasted Acorn Squash with Jalapeno

Total Time:
30 min
Prep:
5 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Directions
  • Toss 1 diced seeded acorn squash, 1 sliced shallot, 1 sliced seeded red jalapeno and 4 thyme sprigs with olive oil on a rimmed baking sheet; season with 3/4 teaspoon kosher salt and some pepper. Roast at 425 degrees F, stirring occasionally, until the squash is browned and tender, about 25 minutes.

  • Photograph by Ryan Dausch


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