Author: Catherine McCord

Why I Love This Recipe

• Squash is my Favorite: This time of year, I am ALL IN on squash. From Butternut to Delicata, Spaghetti to Kabocha, there’s so many delicious recipes to make with the different varieties of squash and this recipe is no exception. 
• Thanksgiving Side Dish: While Sweet and Sour Roasted Squash might not be your first thought for a Thanksgiving side dish, trust me, it will be amazing and everyone will love it. I’m 100% making this one this year for our Thanksgiving dinner (and several more times in the coming weeks)!
• Bold Flavors: The combination of sweet, sour, and a hint of heat makes every bite of this recipe exciting.

The Ingredients

• Delicata Squash: Sliced into thin, half-moon shapes, delicatasquash is sweet, nutty, and easy to work with since you don’t have to peel it.
• Kabocha Squash: This green-skinned squash is dense and creamy, balancing perfectly with the delicata. If you can’t find kabocha, try butternut squash as a substitute.
• Red Wine Vinegar: Adds the tangy, sour element that’s essential to this dish’s flavor profile.
• Honey: A natural sweetener that enhances the squash’s sweetness and balances out the vinegar.
• Golden Raisins: These plump up in the glaze, adding a touch of sweetness and chewy texture.
• Red Pepper Flakes: For a hint of spice—add as much or as little as you like!
• Fresh Parsley: A sprinkle of parsley gives the dish freshness and a pop of color.

How to Make Sweet and Sour Squash

Step 1: Prep squash and preheat oven to 425°F. Delicata squash shoudl be halved lengthwise, seeded and cut into 1/4 inch half-moons. Kabocha squash cut in half, seeds removed and cut into 1-inch wedges.

Step 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. 

Step 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.  

Step 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.

Tips and Tricks

• 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!

FAQs