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.