Roasting squash brings out its natural sweetness, then topping it with a slightly sweet, slightly spicy butter sauce takes it to the next level!
Prep Time::15 mins
Cook Time::35 mins
Total Time::50 mins
Servings::4
Ingredients
1 (2 pound) acorn squash
ΒΌ cup butter
2 tablespoons Sriracha sauce
2 teaspoons honey
1 tablespoon olive oil
salt and freshly ground black pepper to taste
Directions
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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.
Melt butter in a small saucepan over medium-low heat. Whisk in Sriracha sauce and honey; keep warm.
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, 15 to 20 minutes.
Place wedges on a serving platter and drizzle with Sriracha butter.