Sweet & Spicy Butter-Roasted Butternut Squash
- SERVES: 6 to 8
- PREP: 10 minutes
- TOTAL TIME: 1 hour
This sriracha-coated butternut squash packs in so many sweet and savory flavors all in one side.
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
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Grab the slotted spoon to stir and al dente-test pasta, the spatula for slicing and serving quiche and crumbles, and the spoon for everything else. Carved from olive wood that ages beautifully, these utensils also level up a tablescape—use them for serving salad, spicy slaw, and spaghetti. Olive wood has a natural oil finish, for stain resistance, a little shine and a lot of use. Use the flat, spatula-style utensil to divvy and serve quiche, brownies, berry crumbles and other treats best served warm.
