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Oh beautiful multicultural America, where we give thanks for the freedom to put sriracha on our roasty squash and where you can buy pre-cubed butternut squash in the produce aisle of many supermarkets, especially around the holidays.
½ cup melted butter
¼ cup olive oil
3 tablespoons Sriracha
1½ teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
½ teaspoon ground cinnamon
4 pounds peeled, seeded and cubed butternut squash (store-bought, or from 5 pounds whole butternut squash)
½ cup light brown sugar
1 teaspoon chili flakes
The easiest recipe on the table.
You'll be anything but sour about this salad.
Never worry about dry turkey again!
Like creamy, dreamy vodka sauce—but without vodka. Plus a splash of fish sauce.
