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!

Author: Weelicious

Meal Type: Milk Free

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 6 servings

Calories: 333 kcal per serving

Ingredients

2 - delicata squash
1 - kabocha squash
1 ½ teaspoons - salt
3 tablespoons - olive oil
¾ cup - red wIne vinegar
¼ cup - honey
¼ cup - golden raisins
dried red pepper flakes
fresh parsley

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.

Nutrition