Candied Sriracha Butternut Squash

So I’m trying to find something in the fridge to go with the three containers of Asian Coleslaw I need to eat before it expires and I don’t know what to make. All I see is guacamole, yogurt, beer, and then… it the very back- I see half a butternut squash I had completely forgotten about. I know it doesn’t have much life in it so I need to use it tonight. How can I pair butternut squash with a tangy peanut ginger coleslaw? CANDY IT, DUH!

IMG_1996.JPG

This recipe technically serves two people at 123 kcal per serving, or you can hog 260 grams of squash all to yourself at 247 kcal (which is what I did)

candied ingr


 

DIRECTIONS

Preheat the oven to 425. Peel and cube the butternut squash and place in large mixing bowl. Add 1 tsp olive oil, 1 tbsp brown sugar, 2 tsp Sriracha, 1 tsp salt and sprinkle with sesame seeds. Spread on a baking sheet lined with parchment paper and bake for 30 minutes. After 30 minutes place the squash back in the mixing bowl, add another tbsp brown sugar, 2 tsp Sriracha, and 1 tsp honey. Mix together and bake for another 10 minutes. Interrupting the baking by coating the squash a second time is crucial to the candied process- you won’t regret it!

You’ll fall in love with this sweet, chewy butternut squash recipe. I absolutely love how they come out with a hard, candied shell and literally just melt away in your mouth.

IMG_1986.JPG

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close