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Sweet and Sour Roasted Squash

This Sweet and Sour Squash recipe blends caramelized, roasted squash with a tangy-sweet vinegar glaze, golden raisins, and a hint of heat from red pepper flakes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6
Calories: 231 kcal
Course: Side Dish , Main Course
Cuisine: Asian

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 teaspoons Salt, divided
  • 3 tablespoons olive oil
  • 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

    Cup of Yum
  1. Preheat oven to 425°F.
  2. 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. 
  3. In a small sauce pan bring the red wine vinegar, honey, raisins and 1/2 teaspoon salt to a boil, reduce to a simmer for 8-10 minutes or until thick and syrup like.  
  4. 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.

Notes

  • Don't Overcrowd: Minimize overlap of squash on the roasting pan so everything gets cooked evenly.
  • Glaze Consistency: Watch the glaze carefully; it should be syrupy but not too thick. If it thickens too much, you can thin it out with a splash of water.
  • Serving Ideas: This dish is great warm or at room temperature, so feel free to make it ahead if you’re planning a big meal.
  • Get Kids to Try This Recipe: If you struggle to get your kids to try squash, this recipe might just do the trick! The sweet and sour glaze makes it irresistible—just skip the red pepper flakes for little ones. Try serving a small dish of the glaze on the side for dipping; everything’s more fun with a dip, right? I got my kids into squash by giving them a little maple syrup to dip in after I made Maple Roast Vegetables, and now they’re hooked! Sometimes, a fun presentation is all it takes!

Nutrition Information

Calories 231kcal (12%) Carbohydrates 42g (14%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 597mg (25%) Potassium 1118mg (32%) Fiber 5g (20%) Sugar 22g (44%) Vitamin A 4115IU (82%) Vitamin C 37mg (41%) Calcium 91mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 231

% Daily Value*

Calories 231kcal 12%
Carbohydrates 42g 14%
Protein 3g 6%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Sodium 597mg 25%
Potassium 1118mg 24%
Fiber 5g 20%
Sugar 22g 44%
Vitamin A 4115IU 82%
Vitamin C 37mg 41%
Calcium 91mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.