This dish has a great combination of sweet, salty and spicy with a little hint of ginger. Every time I make it my guests are wowed by the flavours!Add Favorite
- 1 Buttercup Squash
- 2 Tsp. Vegetable oil
- 2 Onions, peeled and diced
- 3 Tbsp. Grated Fresh Ginger
- 1 Clove of Garlic, minced
- 2 Tbsp. Sesame Oil
- 1 Cup Pure Maple Syrup
- 2 Tbsp. Sriracha
- Salt and Pepper to Taste
- Preheat oven to 350 F (175 C).
- To prepare the squash, cut in half and use a spoon to remove all the seeds from the center. Sprinkle both halves with a pinch of salt and pepper and the vegetable oil.
- In a skillet over medium heat add 1 tbsp. of the sesame oil, onions, garlic and ginger. Sauté for about 3 minutes until soft. Pour this mixture into the cavity of the squash (where the seeds were). Place the filled squash halves in a baking dish and cover with foil. Bake at 350 for about 35 minutes.
- Remove from oven. Increase oven temperature to 400 F (205 C).
- Cut each half of the squash into 8 pieces, trying to keep the onion mixture intact and place back in the baking dish.
- In a small bowl, combine the maple syrup, sriracha, remaining sesame oil and another pinch of salt and pepper. Pour this sauce over the squash pieces as evenly as possible. Put the foil back on the entire dish and cover well.
- Place it back in the oven at 400 for about 20 minutes more.