Sweet-and-Sour Squash
Ingredients
medium acorn squash (about 3 pounds)
2 tbsp
olive oil
1 tbsp
coarse kosher salt
FOR THE SWEET-AND-SOUR SAUCE
½ c
pineapple juice
¼ c
maple syrup
¼ c
pomegranate molasses
1 tbsp
lemon juice
1 tbsp
biber salçasi or similar spicy pepper paste
1 tsp
coriander, ground
½ tbsp
coarse kosher salt
Sweet-and-Sour Squash
Playing up the inherent sweetness in roasted root vegetables, the maple in this sweet-and-sour sauce balances out any acid while amping up the overall flavor of this fantastic fall dish.
4-6 servings
Preheat the oven to 350ºF. Cut each squash in half and remove seeds with a spoon. Cut each half into 4 wedges.
Toss in a bowl with olive oil and salt. Place the squash on a sheet tray and roast until tender, about 25 minutes.
Meanwhile, mix all sauce ingredients together. Toss with warm roasted squash. Serve warm.
