Roasted Acorn Squash with Sriracha Butter
Description
Roasting acorn squash brings out its natural sweetness. Topped with Sriracha butter takes it to the next level.
Ingredients
•
1 (2 pound) acorn squash
•
1/4 cup butter
•
2 tablespoons Sriracha sauce
•
2 teaspoons honey
•
1 tablespoon olive oil
•
salt and freshly ground black pepper to taste
Directions
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.