Ingredients
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2 delicata squash, halved lengthwise, seeded, and cut into ¼-inch half-moons
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1 kabocha squash, halved, seeds removed, and cut into 1-inch wedges
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1½ teaspoons salt, divided
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3 tablespoons olive oil
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¾ cup red wine vinegar
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¼ cup honey
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¼ cup golden raisins
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Dried red pepper flakes, to taste
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Fresh parsley, chopped (optional)
(Double or triple ingredients as needed.)
Instructions
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Preheat Oven
Preheat oven to 425°F (220°C). -
Roast the Squash
Place squash on a baking sheet. Drizzle with olive oil, toss to coat evenly, and sprinkle with 1 teaspoon salt.
Roast for 35 minutes, or until tender and golden. -
Make the Sweet & Sour Glaze
In a small saucepan, combine red wine vinegar, honey, raisins, and remaining ½ teaspoon salt.
Bring to a boil, then reduce to a simmer and cook 8–10 minutes, until thick and syrupy. -
Combine & Serve
Transfer roasted squash to a serving platter and pour glaze over the top to coat.
Sprinkle with red pepper flakes and parsley to taste.
Notes
- Don’t Overcrowd: Keep squash in a single layer so it roasts instead of steaming.
- Watch the Glaze: It should be syrupy but pourable. If it thickens too much, add a splash of water.
- Make Ahead Friendly: This dish tastes great warm or at room temperature, making it ideal for gatherings.
- Flavor Control: Adjust sweetness or acidity by adding a little extra honey or vinegar to taste.
