Sweet and Sour Roasted Squash
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!
Ingredients
- 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
Instructions
- 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.
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