Sriracha Steamed Acorn Squash

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There’s something about sweet and spicy flavors that when paired together make my heart go pitter patter. It probably started as a little kid when I discovered the magical combination of Red Hot sauce and syrup on my eggs. Then as a college student I fell in love with Thai food. And a few weeks ago when I made this squash, I discovered once again, the beauty of gastronomic heaven (ok, a little melodramatic, I know!) when you balance seemingly contradictory flavors on your tongue. This time the spicy came from my personal favorite hot sauce–Sriracha. The sweet came from the squash itself. This dish was incredibly simple and embodies all there is to love about Fall. Try it and have a happy Wednesday! 😀

Sriracha Steamed Acorn Squash

(Printable Recipe)

Ingredients:

1 acorn squash–deseeded; cut into 8 pieces

olive oil

salt

pepper

1/2 cup vegetable broth

2 tablespoons orange juice

1 tablespoon sweet chili sauce

1 tablespoon Tamari

2 tablespoons Sriarcha

1 tablespoon brown sugar

1 teaspoon ginger powder

dash cinnamon

dash nutmeg

Method:

*Preheat oven to 400 degrees F. Add squash to a baking dish, cut side down. Drizzle liberally with olive oil. Sprinkle with salt and black pepper.

*Whisk all remaining ingredients until fully combined. Pour over squash. Cover with foil. Roast/steam for 40 minutes. Flip the squash over. Cover with foil. Roast/steam 20 minutes. Flip the squash one last time. Roast uncovered for 20 minutes. Serve warm. Enjoy!

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Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

Comments

  1. I just adore all the different varieties of fall squash! They are so versatile to cook with and pair well with so many flavor profiles! Sriracha is such a great idea, warming and comforting on a cold fall evening, well done!

  2. You are making my mouth literally water. I can just taste the spice. :) Mmmmmmm!

  3. I love spicy-sweet combos! Great twist on roasted squash.

  4. There you go, making veggie dishes look all sexy again! We’re big on the sweet/sour combo too. Ever since I went to Thailand, my husband says he’s noticed that I do it without thinking in my dishes. I take that as a compliment 😉 Gonna have to try this squash dish soon!

  5. Thanks for the comments! 😀

  6. Sriracha and squash is a great idea, definitely something I need to try out!

  7. Deliciuos your dishes…

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