Have you heard the terrible news? Everything’s about to change. There may be a 2014 sriracha shortage due to new regulations on how long the company has to hold on to product before shipping it and a possible plant shutdown. The most popular hot sauce all year will become a scarcity. This delicious hot sauce might be impossible to find. What if it never comes back? Whatever shall we do?
Realistically, I’m sure we’ll be fine. In the meantime, you may have made an impulse-buy of an extra bottle or two while you can still get them and now aren’t sure how to use up your stash. It’s a good thing we use it all the time here.
This spicy squash is an easy side and doesn’t take much time to cook. The skin becomes soft and edible when roasted, so there’s no need to peel the squash beforehand, which is a huge time saver. What’s your favorite way to use sriracha?
sriracha honey glazed squash
makes 2 servings
1 small acorn squash
1 tablespoon honey
1 tablespoon sriracha
1/2 tablespoon soy sauce
Preheat the oven to 350 degrees. Cut the acorn squash in half lengthwise and scoop out the seeds. Place the squash cut-side down and cut it in half-inch slices across. Whisk together the remaining ingredients in a mixing bowl. Add the squash and toss until well coated. Place the squash on a parchment-lined baking sheet in an even layer. Roast for 30 minutes, flipping half way through, until fork-tender. Serve hot.