Roasted Acorn Squash with Jalapeno
- Level: Easy
- Yield: 4 servings
- Total: 30 min
- Active: 30 min
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.