Our recipes and stories, delivered.

By clicking Go, I acknowledge that I have read and agree to the Penguin Random House Privacy Policy and Terms of Use and agree to receive news and updates from TASTE and Penguin Random House.

Sweet-and-Sour Squash
Ingredients
Directions
FOR THE SQUASH
2
medium acorn squash (about 3 pounds)
Jump
2 tbsp
olive oil
Jump
1 tbsp
coarse kosher salt
Jump
FOR THE SWEET-AND-SOUR SAUCE
½ c
pineapple juice
Jump
¼ c
maple syrup
Jump
¼ c
pomegranate molasses
Jump
1 tbsp
lemon juice
Jump
1 tbsp
biber salçasi or similar spicy pepper paste
Jump
1 tsp
coriander, ground
Jump
½ tbsp
coarse kosher salt
Jump
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

  1. Preheat the oven to 350ºF. Cut each squash in half and remove seeds with a spoon. Cut each half into 4 wedges.
  2. Toss in a bowl with olive oil and salt. Place the squash on a sheet tray and roast until tender, about 25 minutes.
  3. Meanwhile, mix all sauce ingredients together. Toss with warm roasted squash. Serve warm.