Brown Sugar Sriracha Squash


Can we have an honest conversation about Thanksgiving? Who actually is waiting for the turkey more than the abundance of side dishes? Can we just admit the turkey is the side dish to the main course the side dishes? Side dishes, like stuffing, green bean casserole, cranberry sauce, mashed potatoes and gravy, sweet potatoes with little marshmallows, twice baked potatoes, scalloped potatoes,  sweet, change approved. Heavy starch, savory starch, sweet starch, and that’s about it. The thing that was always missing from our Thanksgiving tables was something with a little heat.

One of Colby’s very first things that he ever cooked for me was acorn squash baked with brown sugar and butter. Hey, I married him for a reason, from there jump forward 4 years to our twins just turned 3, we got married that summer and we are hosting our first Thanksgiving in our new house for both of our families. Needless to say, I was nervous even though we had been having Thanksgiving together for years but it was still the first time we had hosted anything since we wed, and in our new house.

Let’s say dinner was fine, not the best but nothing was burnt and things were seasoned, but the only dish that was ever made again were these Brown Sugar Sriracha Squash. It’s was such a big hit that I’ve been known to make these on a random Tuesday with a rotisserie chicken. The sweet heat on a semi-sweet squash is the perfect balance to the heavy starches.

Yield: 6 Servings

Brown Sugar Sriracha Squash

Brown Sugar Sriracha Squash

Sweet heat for your thanksgiving table.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 Acorn Squash
  • 1/2 stick of butter
  • 3 teaspoons Sriracha
  • 1/4 cup Brown Sugar
  • Salt to taste

Instructions

  1. Cut squash into rings that are 1/4in thick and cut out the seeds. I use a cookie cutter but a knife will do fine.
  2. In a small saucepan melt butter, sriracha, and half the brown sugar cook until the butter is melted and the sugar is dissolved.
  3. Lay rings on a cookie sheet then brush with the melted butter, and salt on both sides.
  4. Sprinkle the rest of the brown sugar onto the top of the squash place in a 375˚ oven.
  5. Bake until the squash is fork-tender and the sugar is golden brown, about 15 minutes.

Notes

These can be baked and cooled a day before then warmed back up in a casserole dish Thanksgiving day.

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