Sweet and Sour Roasted Squash

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)

Steps

1. 1

   Preheat oven to 425°F.

2. 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. 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. 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.