You’ve never had roasted squash like this before. Earthy, sweet acorn squash slices are coated in a multilayered compound butter that’s bursting with roasty notes from nori, heat and smoke from chipotle chiles, and savory umami from white miso. A bit of Dijon and lime zest and juice contribute brightness to all that richness, a shower of chopped cilantro adds some finishing freshness, and thinly sliced seaweed echoes the nori in the butter. This is a side that will absolutely steal the spotlight from your main, be it roast chicken, fish, steak, or beyond.
What can I do with compound butter?
You’ll have more of the nori butter than you need for this recipe, which is a great problem to have. Use the compound butter for smearing on toasted bread, tossing with vegetables, drizzling over seared fish, slathering onto steaks, or spreading under chicken skin before roasting.
Notes from the Food & Wine Test Kitchen
A spice grinder is the easiest, most efficient way to grind up your nori snack sheets. Give them a rough chop, or roughly break them up by hand to make it easier to grind.
This recipe was developed by Julia Sullivan; the text was written by Sheela Prakash.
