Salted Jalapeno Honey on Roasted Acorn Squash
This salted jalapeno honey is sweet, spicy, and - you guessed it - salty! It's the perfect accompaniment to sweet and savory acorn squash!
Servings 4
Ingredients
- 1 small acorn squash
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne
- 1/2 cup honey
- 1 small jalapeno seeded, deveined, and roughly chopped
Instructions
- Squash Instructions:Preheat oven to 400 degrees.
- Wash squash well, and poke several times on all sides with asharp utility knife.
- Fit a small, rimmed baking sheet with parchment.
- Bake the squash until knife tender, approximately 35-40minutes.
- Allow squash to cool before handling it.
- Slice the squash in half, and remove seeds and membranes.
- Season with salt, pepper, and cayenne, and bake for an additional 5 minutes.
- Remove from oven, and reserve.
- Salted Jalapeno Honey Instructions: Place all of the ingredients in a small saucepan over medium-low heat.
- When mixture starts to simmer, reduce heat to low.
- Simmer for 5 minutes.
- Discard chopped jalapenos, and let mixture cool slightly.
- Drizzle honey over squash.
- Refrigerate any extra cooled honey in a container for up to 3 days.