Name: Sweet and Sour Roasted Squash
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: Asian

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Sweet and Sour Roasted Squash

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat oven to 425°F.

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.

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.

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.

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Tips & Tricks (5)

Maximize Caramelization 🔥
Pat squash dry before roasting and arrange in a single layer without crowding—this ensures even browning and deep caramelization that intensifies natural sweetness.
Balance Glaze Timing ⏱️
Add the honey-vinegar glaze in the final 10-15 minutes of roasting to prevent burning while allowing it to coat and caramelize beautifully on the squash.
Toast Raisins for Depth 🍇
Briefly soak golden raisins in warm water before adding them to plump their texture, then toss into the pan just before serving to maintain their chewy bite.
Optimize Squash Selection 🎃
Choose kabocha and delicata squashes of similar sizes and cut them into uniform 1-inch cubes so they roast at the same rate for consistent caramelization.
Elevate with Herb Infusion 🌿
Finely chop fresh parsley and drizzle it with olive oil just before serving to preserve its bright flavor and create an aromatic finishing touch that cuts through the richness.