Roasted Squash with Spicy Nori Butter
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This roasted squash dish pairs sweet, caramelized acorn squash with a savory, seaweed-infused butter for a dish that’s earthy, spicy, and irresistible.
Yield
4
Time
50 minutes
Ingredients
2 small acorn squash (about 2 pounds), halved and cut crosswise into ¾-inch-thick slices
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 cup unsalted butter, softened
2 tablespoons white miso
1 tablespoon Dijon mustard
1 tablespoon finely ground sea salt roasted seaweed snacks (about 8 sheets), plus more sheets thinly sliced, for garnish
1 1/2 teaspoons grated lime zest plus 1 1/2 tablespoons fresh lime juice
2 canned chipotle chiles, finely chopped
1 large garlic clove, finely grated
Fresh cilantro leaves, for garnish
Instructions
Step 1
Preheat oven to 425°F. Toss together squash, oil, and salt on a parchment paper–lined rimmed baking sheet. Arrange squash in an even layer; roast, flipping once halfway through cooking time, until squash is lightly browned and tender, 25 to 30 minutes.
Step 2
Meanwhile, stir together butter, miso, mustard, ground seaweed, lime zest and juice, chiles, and garlic in a medium bowl. Set butter mixture aside.
Step 3
Remove roasted squash from oven. Dollop 2 tablespoons butter mixture over the slices; gently flip and toss slices until evenly coated. Transfer to a platter. Scatter small dollops of butter mixture (about 2 tablespoons) over squash, spreading melting butter over slices as desired. Garnish with cilantro and thinly sliced seaweed snacks. Reserve leftover butter mixture for another use.
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