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
Preheat the oven to 400°F. Whisk 6 tablespoons of the melted butter with the oil, Sriracha, salt, pepper, and cinnamon in a large bowl. Add the squash and toss to coat. Dump the squash onto two rimmed baking sheets in a single layer.
Roast for 20 minutes without moving, then remove from the oven and stir, scraping the bottom to carefully flip the squash if possible.
Sprinkle the brown sugar and chili flakes evenly over the trays, drizzle with the remaining 2 tablespoons butter, reduce the heat to 350°F and return the squash to the oven. Roast until tender and the sugar is golden and caramelized, another 15-20 minutes. Season with more salt and pepper to taste.