Roasted Squash with Spicy Nori Butter

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

Steps

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.
2. Meanwhile, stir together butter, miso, mustard, ground seaweed, lime zest and juice, chiles, and garlic in a medium bowl. Set butter mixture aside.
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.