Sweet and Spicy Squash

 
A vinegar-and-chile glaze adds heat to the sweet and soft textured delicata squash. This recipe can be adapted for other squash, including butternut or carnival. Vary cooking time as needed. Serve with a salad.  Photo Source.

A vinegar-and-chile glaze adds heat to the sweet and soft textured delicata squash. This recipe can be adapted for other squash, including butternut or carnival. Vary cooking time as needed. Serve with a salad. Photo Source.

 

Adapted from Bon Appétit

| Yield: 6 servings | Time: 25 minutes |

 

 
 

Preparation

Preheat oven to 400F and line a rimmed baking sheet with foil. Toss squash with olive oil, season with salt and pepper and place on prepared sheet. Roast until squash is golden brown, 20-25 minutes.

Meanwhile, bring the chiles, vinegar, honey, raisins and a pinch of salt to a boil in a small saucepan over medium heat. Reduce heat to low and simmer until syrupy, 8-10 minutes.

Toss warm squash in the sweet and spicy sauce and mix to combine. Serve.

Ingredients

2 pounds delicata squash, seeds removed, but into half moons

2 tablespoons olive oil

2 Fresno chiles, thinly sliced

¾ cup red wine vinegar

¼ cup honey

2 tablespoon golden raisins

1/2 bunch cilantro, optional

 
 

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