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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 425°F.
Slice the neck portion of the squash into 1/2-inch rounds. Cut the bulbous part in half and scoop out the seeds. Slice into 1/2-inch-wide half moons. Arrange the squash on a baking sheet in a single layer. Brush both sides with 1 tablespoon oil and season with 1/4 teaspoon salt.
Roast, turning the squash once halfway through, until tender and nicely browned, about 25 minutes.
Meanwhile, heat the remaining 2 tablespoons oil and pinch of salt with garlic and cumin in a small skillet over medium-low heat until the garlic begins to soften and turn golden, 2 to 3 minutes. Remove from heat; stir in lime juice.
To serve, spoon the seasoned oil on top of the squash and sprinkle with lime zest and jalapeño.