Ingredients
4
4 servings
- •1 (2 pound) acorn squash
- •0.25 cup butter
- •2 tablespoons Sriracha sauce
- •2 teaspoons honey
- •1 tablespoon olive oil
- •salt and freshly ground black pepper to taste
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, 15 to 20 minutes.
- Place wedges on a serving platter and drizzle with Sriracha butter.
Nutritional Facts
Per 4 servings
- Calories: 192
- Carbohydrate: 16g
- Fat: 15g
- Fiber: 2g
- Protein: 1g
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