Description
Sweet and Sour Roasted Squash is a vibrant and flavorful dish combining delicata and kabocha squashes, roasted to golden perfection and coated in a tangy, honey-sweetened red wine vinegar glaze with golden raisins and a hint of spice from red pepper flakes. This recipe makes an excellent side dish that’s both visually appealing and bursting with autumnal flavors.
Ingredients
Scale
Squash
- 2 delicata squash, halved lengthwise, seeded and cut into 1/4 inch half-moons
- 1 kabocha squash, cut in half, seeds removed and cut into 1 inch wedges
- 1 1/2 teaspoons salt, divided
- 3 tablespoons olive oil
Sweet and Sour Glaze
- 3/4 cup red wine vinegar
- 1/4 cup honey
- 1/4 cup golden raisins
- Dried red pepper flakes, to taste
- Fresh parsley, chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the squash.
- Prepare and Roast Squash: Arrange the prepared delicata and kabocha squash pieces on a baking sheet. Drizzle them with 3 tablespoons of olive oil, toss to coat evenly, and sprinkle with 1 teaspoon of salt. Roast in the oven for 35 minutes, or until the squash is tender and golden brown.
- Make Sweet and Sour Glaze: While the squash roasts, combine 3/4 cup red wine vinegar, 1/4 cup honey, 1/4 cup golden raisins, and 1/2 teaspoon salt in a small saucepan. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until it thickens to a syrup-like consistency.
- Combine and Serve: Transfer the roasted squash to a serving platter. Pour the sweet and sour glaze over the squash, tossing gently to coat. Sprinkle with dried red pepper flakes and chopped fresh parsley to taste for added flavor and color.
Notes
- You can substitute honey with maple syrup for a vegan version of the glaze.
- Adjust the amount of red pepper flakes according to your preferred spice level.
- Delicata squash skin is edible and softens upon roasting, so no need to peel.
- This dish can be prepared ahead; just reheat before serving.
- For added texture, sprinkle toasted pumpkin seeds on top before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 12g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
