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
1 acorn squash–deseeded; cut into 8 pieces
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
*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!