Recipe Details
Ingredients
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1(2 pound)acorn squash
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¼cupbutter
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2tablespoonsSriracha sauce
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2teaspoonshoney
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1tablespoonolive oil
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salt and freshly ground black pepper to taste
Cooking Directions
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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.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories192 | |
| % Daily Value * | |
| Total Fat 15g |
19% |
| Saturated Fat 8g |
39% |
| Cholesterol 31mg |
10% |
| Sodium 403mg |
18% |
| Total Carbohydrate 16g |
6% |
| Dietary Fiber 2g |
7% |
| Protein 1g |
2% |
| Potassium 399mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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