Roasted Acorn Squash with Sriracha Butter

european french greek mediterranean middle eastern region main sweet spicy savory hard medium

Prep

18 min

Cook

79 min

Total

97 min

Ingredients (6)

1 (2 pound) acorn squash g

¼ cup butter g

2 tablespoons Sriracha sauce g

2 teaspoons honey or to taste g

1 tablespoon olive oil g

salt and freshly ground black pepper to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

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, about 15 minutes more.

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