Recipe courtesy Angela Buchanan
of the blog seasonalandsavory
2 medium delicata squash, seeds removed, cut into small wedges
5 tablespoons salted butter, melted
4-6 tablespoons Sriracha sauce (or preferred hot sauce)
½ teaspoon smoked paprika
Blue cheese dressing, for serving
Preheat oven to 375˚ F. Spray a cookie sheet with cooking spray to coat. Arrange squash wedges on the tray, spaced slightly apart, skin sides down. Stir together the melted butter, Sriracha and smoked paprika, and brush the mixture on each wedge. You should have some leftover sauce. Roast 30-40 minutes, or until squash is tender when pierced with a knife and the edges have just started to brown. Brush the wedges with remaining sauce and serve hot, with blue cheese dressing on the side.