Description
This Sweet and Sour Roasted Squash recipe combines the natural sweetness of delicata and kabocha squash with a tangy red wine vinegar and honey glaze, enhanced by golden raisins and a hint of red pepper flakes. It’s a vibrant, flavorful side dish perfect for fall and winter meals that offers a delightful balance of savory and sweet.
Ingredients
Scale
Squash and Seasoning
- 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
Garnish
- Dried red pepper flakes, to taste
- Fresh parsley, chopped (optional)
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) to prepare for roasting the squash to golden perfection.
- Roast the Squash: Arrange the delicata and kabocha squash pieces on a baking sheet. Drizzle with olive oil, toss to coat evenly, then sprinkle with 1 teaspoon of salt. Roast in the preheated oven for 35 minutes, or until the squash is tender and golden brown.
- Prepare the Sweet and Sour Glaze: While the squash roasts, combine the red wine vinegar, honey, 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 syrupy consistency.
- Combine and Serve: Transfer the roasted squash to a serving platter. Pour the sweet and sour glaze over the top, tossing gently to coat well. Sprinkle with dried red pepper flakes and chopped fresh parsley, if using, for added flavor and color.
Notes
- You can substitute other winter squashes if delicata and kabocha are unavailable.
- Adjust the sweetness and tanginess by varying the amounts of honey and red wine vinegar to suit your taste.
- For a spicier kick, increase the amount of red pepper flakes.
- Make sure to monitor the glaze while simmering to avoid burning.
- This dish is great served warm or at room temperature.
- To make it vegan, substitute honey with maple syrup or agave nectar.
Nutrition
- Serving Size: 1/6 of recipe (~150g)
- Calories: 140
- Sugar: 12g
- Sodium: 380mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
