The flavors and textures in this very simple dish make it a real winner, and you can balance the hot and sweet to your own liking. Preheat the oven to 450 while you wash, dry, deseed, and slice your squash into half inch pieces. Peel and chop a red onion and toss both together with a bit of olive oil and salt then roast in a large pan for forty minutes. Give it a good stir after twenty making sure to scrape up any pieces that may have stuck to the bottom.
For the sauce, start by combining equal parts honey and Sriracha. Taste, then add more honey or Sriracha according to your heat preference. In the end you want to end up with about a half a cup of total sauce, you can also add a splash of soy sauce to thin it out. When your squash is fork tender pull it from the oven, stir in three minced garlic cloves, then transfer to a large bowl and toss with the sauce until it’s well coated.
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