Roasted Winter Squash topped with sweet and spicy walnuts.
8 (3-4-inch) cubes peeled and seeded winter squash
1/3 cup butter, melted
1/3 cup honey
1 1/2 to 2 tablespoons Sriracha
1 tablespoon grated fresh ginger
3/4 teaspoon salt or to taste
1 tablespoon butter
1 cup California walnuts
1 tablespoon Sriracha
1 tablespoon honey
Preheat oven to 425°F and coat a large baking sheet with oil.
Stir together melted butter, honey, sriracha sauce and ginger in a large bowl. Add squash and toss well to coat. Spread on baking sheet and roast for 45 minutes or until squash is tender and lightly browned, stirring occasionally.
While squash is cooking prepare Honey Sriracha Walnuts. Melt butter in a small skillet over medium heat. Add walnuts, sriracha sauce and honey. Cook for 3 minutes or until walnuts are toasty and excess liquid has cooked off, stirring frequently.
Top squash with walnuts.
“This salad is full of good stuff including cucumber, salty feta, briny olives, dill and California walnuts. It also includes a super easy dressing which can be bulked-up with extra flavors or kept totally low key with the classics like lemon juice and dried dill.” – Liz Schoch, Inspector Gorgeous
