Roasted Acorn Squash with Sriracha Butter

Ingredients

• (2 pound) acorn squash
• 1/4 cup butter
• tablespoon sSriracha sauce
• teaspoon shoney or to taste
• tablespoon olive oil
• salt and freshly ground black pepper to taste

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 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.
3. Melt butter in a small saucepan over medium low heat. Whisk in Sriracha sauce and honey; keep warm.
4. 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, about 15 minutes more.
5. Place wedges on a serving platter and drizzle with Sriracha butter.