Roasting squash brings out its natural sweetness, then topping it with a slightly sweet, slightly spicy butter sauce takes it to the next level!
Ingredients
- 1 acorn squash , 2 pound
- 0.25 cups butter
- 2 tablespoons Sriracha sauce
- 2 teaspoons honey or to taste
- 1 tablespoon olive oil
- salt and freshly ground black pepper to taste
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
-
2
Cut the squash in half vertically, and scoop out the seeds in the middle. Cut each half into 4 wedges and place wedges on the prepared baking sheet.
-
3
Melt butter in a small saucepan over medium-low heat. Whisk in Sriracha sauce and honey; keep warm.
-
4
Brush squash with olive oil and sprinkle with salt and pepper. Place wedges on their side and roast for 20 minutes; flip wedges over and roast until squash is soft and edges are caramelized, about 15 minutes more.
-
5
Place wedges on a serving platter and drizzle with Sriracha butter.
Nutrition Facts
Per serving
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