It came as a devastating shock a few weeks ago when I found out that my favorite condiment might become harder to get your hands on than a 9am cronut. Apparently the smells emanating from the sriracha plant in California were enough to cause nearby residents to try to shut it down. Perhaps they were just sick of the inexplicable spontaneous ramen cravings.
I know I’m not the only sriracha addict out there. So as I shake out the dregs of my current empty bottle, I’m also slowly stocking an apocalypse storage locker full of Asian hot sauce. If the worst case scenario becomes a reality, you know who will be your point person on the sriracha black market. We all know it’s much better than crack.
Anyway, all this is to say that I’ve been sriracha-fying nearly everything coming out of my kitchen lately in hopes of OD-ing before I have to go cold turkey. I love in particular using sriracha to add a little kick to sweeter dishes like this soup and now, this squash.
There’s nothing easier in the wintertime when you’re lazy and in need of some squashy goodness than hacking open an acorn squash and roasting it whole. It sure beats peeling a butternut and then dealing with the hand leprosy that follows. You know what I’m talking about.
I’ll be holding a small vigil for sriracha in the comments section below. Feel free to share a story, memory, or recipe. May it live on in our thoughts and nasal passages forever.Xo
Baked Acorn Squash with Maple-Siracha Glaze
Preheat the oven to 400 degrees F.
Cut the squash in half lengthwise and scoop out the flesh. Arrange the squash cut-side up on a baking dish. Rub the squash with the butter and place the remaining pats in the center of each cavity.
In a small mixing bowl, combine the maple syrup and siracha. Drizzle over the squash. Season with salt and any extra siracha you'd like. Bake in the oven until fork tender, about 1 hour.
Cut into wedges and serve, or add brown rice directly into the squash and use it as a bowl.