salt air's acorn squash with siracha

salt air\'s acorn squash with siracha
1 medium acorn squash
4 tbsp butter
softened to room temp
2 tbsp Sriracha chili sauce
2 tbsp coconut palm sugar
could also use brown sugar
While out to lunch at Salt Air in Venice with our family during the holidays, we spotted this item on the menu and ordered it since we've never seen squash prepared this way before. We enjoyed it so much that we figured out how to make our own version of it at home. Even though it takes 45 minutes to roast, it's super easy to prepare.
Preheat oven to 400°F. Line a the baking sheet with foil.
Cut the squash at the at equator to create two evenly-sized halves. Orient each half cut side up. If needed, slice off a bit from the outer end of each half to stabilize the squash so that it can rest evenly while roasting.
Smear the butter along the insides and cut edges of the squash.
Drizzle the Sriracha onto the squash then evenly spread it over the butter layer with a brush.
Sprinkle the sugar evenly over the squash.
Bake for 45 minutes. Enjoy immediately while the butter is still pooled inside of the squash.
source: LA's Salt Air