Roasted Acorn Squash with Jalapeno

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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  1. 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.
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