Sweet and Spicy Squash
Adapted from Bon Appétit
| Yield: 6 servings | Time: 25 minutes |
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.
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