- VE
- GF
- LC
- LF
Sweet and Sour Roasted Squash
If you’re looking for a new way to enjoy fall’s beloved ingredient, squash, you’re in the right place! My Sweet and Sour Squash recipe blends caramelized, roasted squash with a tangy-sweet vinegar glaze, golden raisins, and a hint of heat from red pepper flakes. This dish is the perfect Thanksgiving recipe or side dish for any cozy dinner. It’s unique, eye-catching, and oh-so-delicious. The combination of sweet, sour, and a hint of heat makes every bite of this recipe exciting!
Ingredients
Instructions
- Step 1
Preheat oven to 425°F.
- Step 2
Place squash on a baking sheet, drizzle with with oil, toss to coat and sprinkle with 1 teaspoon salt. Roast squash for 35 minutes or until tender and golden.
- Step 3
In a small sauce pan bring the red wine vinegar, honey, raisins and 1/2 teaspoon salt to a boil, reduce to a simmer for 8-10 minutes or until thick and syrup like.
- Step 4
Transfer the squash to a serving platter and pour sweet and sour mixture over to coat. Sprinkle with red pepper flakes and parsley to taste.
Tips & Tricks
Per serving
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