Sweet & Sour Butternut Squash

This Sweet & Sour Butternut Squash transforms humble winter squash into a vibrant, flavor-packed side dish. The cubes are roasted until tender and caramelized, then tossed in a zesty glaze made from red wine vinegar, honey, garlic, and warm spices. The combination of sweet, sour, and subtle heat makes it a perfect companion to roasted meats or as a standalone vegan main. It&# 226;ÂÂs equally delicious served hot straight from the oven or at room temperature, making it a versatile addition to holiday tables or weeknight dinners. Simple ingredients yield a sophisticated result that is sure to impress guests and satisfy family alike.

Cooking Method: Baking, Boiling

Cuisine: American

Courses: Side Dishes

Difficulty: Advanced

Servings: 8

Calories: 102.2

Dietary: Gluten-free, Vegetarian

Description

This Sweet & Sour Butternut Squash transforms humble winter squash into a vibrant, flavor-packed side dish. The cubes are roasted until tender and caramelized, then tossed in a zesty glaze made from red wine vinegar, honey, garlic, and warm spices. The combination of sweet, sour, and subtle heat makes it a perfect companion to roasted meats or as a standalone vegan main. It&# 226;ÂÂs equally delicious served hot straight from the oven or at room temperature, making it a versatile addition to holiday tables or weeknight dinners. Simple ingredients yield a sophisticated result that is sure to impress guests and satisfy family alike.

Ingredients

2 pound Butternut squash; peeled,
2 tbsp Olive oil
1/2 cup Red wine vinegar
1/4 cup Clover honey
2 cloves Garlic; finely chopped
2 small Dried red chilies
1/2 tsp Coriander seed
1/2 tsp Fennel seed
1 pinch Kosher salt; and freshly Ground pepper; to taste

Directions

1
Preheat the oven to 425 degrees F (220 degrees C).
2
Peel, seed, and cut the butternut squash into 1 1/2-inch chunks.
3
In a large bowl, toss the squash chunks with olive oil, salt, and pepper until evenly coated.
4
Spread the mixture in a single layer on a large heavy-duty baking sheet.
5
Roast in the preheated oven for 10 to 20 minutes, or until the squash is soft but still holds its shape.
6
While the squash is baking, place the red wine vinegar, honey, and chopped garlic in a small saucepan.
7
In a spice grinder or using a mortar and pestle, grind the dried red chilies, coriander seed, and fennel seed together.
8
Add the ground spice mixture to the saucepan with the vinegar and honey.
9
Bring the mixture to a boil, then reduce heat and simmer until reduced to about 1/2 cup.
10
Taste the glaze and adjust seasonings if necessary, ensuring it is slightly more tangy than sweet.
11
When the squash is cooked, remove it from the oven and transfer it to a decorative serving bowl.
12
Pour the glaze over the hot squash and toss gently to coat.
13
Adjust salt and pepper if needed before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 102.2kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 9.1mg1%
Total Carbohydrate 27.2g10%
Dietary Fiber 4.5g18%
Sugars 6.6g
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Serving: This dish is equally good served hot or at room temperature, making it ideal for buffet-style meals.

Substitutions: For a vegan version, substitute the honey with maple syrup or agave nectar.

Spice Adjustment: Adjust the amount of dried red chilies based on your preferred heat level. Removing seeds from the chilies will reduce spiciness.

Keywords: butternut squash, roasted squash, side dish, holiday recipe, vegan dinner, red wine vinegar, honey glaze, spicy glaze, winter vegetables, thanksgiving side, christmas dinner, easy sides, plant based, garlic glaze, spiced squash

Read it online: https://www.chefs-mate.com/recipe/sweet-sour-butternut-squash/