Name: Sweet and Sour Roasted Squash
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: Asian
Ingredients: Organic Delicata Squash; Organic Kabocha Squash; Morton Iodized Salt, 26 Ounce; La Tourangelle Extra Virgin Olive Oil Spray, Organic; SIGNATURE SELECTS Vinegar, Red Wine; Sue Bee Honey, Hot; Sun-Maid Raisin Snacks, Fruity, Peach, Golden Raisins; Morton & Bassett Spices Red Chili, Flakes; O Organics Parsley, Organic

0 servings

delicata squash,halved lengthwise, seeded and cut into 1/4 inch halfmoons

kabocha squash,cut in half, seeds removed and cut into 1 inch wedges

tspsalt,divided

tbspolive oil

cupred wIne vinegar

cuphoney

cupgolden raisins

dried red pepper flakes,to taste

fresh parsley, chopped (optional)

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Preheat oven to 425°F.
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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.

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.

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.

Sweet and Sour Roasted Squash

Serves 6

10 mins prep

35 mins cook

45 mins total

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