Honey-Jalapeño Roasted Acorn Squash

  • Author: Erin Alderson
  • Yield: 3-4 1x



  • 1 acorn squash
  • 1 jalapeño pepper
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 2 tablespoons lime
  • 1/2 teaspoon salt
  • 1/2 cup uncooked brown rice (or other grain)
  • cilantro, for topping


  1. Preheat oven to 400˚.
  2. Cut acorn squash in half, scoop out insides, and cut each half into four wedges. Place shell side down in the baking pan.
  3. Mince jalapeño and garlic. Whisk with olive oil, honey, lime, and salt. Brush over acorn squash.
  4. Bake squash for 20 minutes and brush extra jalapeño mixture over acorn squash. Bake for another 10-20 minutes until squash is tender and golden brown.
  5. Cover rice with water and bring to a boil. Cook for 30-35 minutes until tender.
  6. Layer roasted squash over rice. Drizzle with juice from the bottom of the pan and sprinkle with cilantro.