This Sweet and Sour Roasted Squash is roasted to perfection and then drizzled with the most delicious Asian inspired glaze. You’ll be going in for seconds (and thirds) on this recipe!
This time of year, I am ALL IN on squash. From Butternut to Delicata, Spaghetti to Kabocha, there’s so many delicious recipes to make with the different varieties of squash. I love them all! Recently, I make this Sweet and Sour Roasted Squash dish, and let me tell you, it’s next-level. A lightly sweet with a bit of a spice glaze poured over tender roasted delicata and kabocha squash. It’s one of my new favorite ways to eat squash.
This recipe is truly one of the tastiest side dishes I’ve ever made. And let’s not forget… it’s absolutely beautiful to look at too! While Sweet and Sour Roasted Squahs might not be your first thought for a Thanksgiving side dish, trust me, it will be amazing and everyone will love it. I’m 100% making this one this year for our Thanksgiving dinner (and several more times in the coming weeks)!
If you have trouble getting your kids to try squash, I really think this recipe will help coax them a bit. The sweet and sour sauce makes this dish irresistibile! Especially if you hold back the red pepper flakes (for the little ones). If they’re still unsure, try giving them a dish of the syrupy glaze on the side and let them dip their squash in it! Everything’s more fun with a dip, right? I got my kids into squash by giving them a small dish with maple syrup to dip in and now they’re obsessed with squash just like their mom. Sometimes it just takes presenting new foods in a fun way to get them to dig in!
This thing I love most about winter squash, besides the fact that it’s super good for you, is how versatile it is. You can roast it, like this Roast Acorn Squash or Cinnamon Roast Butternut Squash. You can make delicious soups like Butternut Squash and Apple Soup. Or you can even air fry it and make Air Fryer Maple Sage Squash. So many possibilities!
Let me know if you make this Sweet and Sour Roasted Squash by tagging me on social media!
Sweet and Sour Roasted Squash
- 2 delicata squash, halved lengthwise, seeded and cut into 1/4 inch halfmoons
- 1 kabocha squash, cut in half, seeds removed and cut into 1 inch wedges
- 1 1/2 teaspoon salt, divided
- 3/4 cup red wIne vinegar
- 1/4 cup honey
- 1/4 cup golden raisins
- dried red pepper flakes, to taste
- fresh parsley, chopped
- Preheat oven to 425 degreees.
- 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 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.