Roasted Acorn Squash with Sriracha Butter

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. 1

   Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2. 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. 3

   Melt butter in a small saucepan over medium-low heat. Whisk in Sriracha sauce and honey; keep warm.

4. 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. 5

   Place wedges on a serving platter and drizzle with Sriracha butter.