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
- acorn squash: 1 piece (2 pound)
- butter: 0.25 cup
- sriracha sauce: 2 Tbsp
- honey: 2 tsp
- olive oil: 1 Tbsp
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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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.
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Melt butter in a small saucepan over medium-low heat. Whisk in Sriracha sauce and honey; keep warm.
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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.
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Place wedges on a serving platter and drizzle with Sriracha butter.
