Sweet and Sour Butternut Squash Recipe | Yummly

Sweet and Sour Butternut Squash



  • 2 pounds butternut squash (cut, peeled and deseeded)
  • 2 tablespoons olive oil
  • 4 cloves garlic (peeled and finely chopped, optional)
  • 1 tablespoon sugar
  • 4 tablespoons white wine vinegar
  • 1/2 tablespoon mint (chopped, + extra to garnish)
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    1. Preheat the oven to 424°F.
    2. Cut the squash into 1 inch wedges, then brush with oil and season. Place the squash in a large, shallow roasting dish lined with parchment paper.
    3. Bake for 20-25 mins, until lightly golden and just tender (don’t overcook as it softens a little as it cools).
    4. Meanwhile, mix the garlic (if using), sugar and vinegar with 1/2 tsp of salt and plenty of pepper in a bowl, then add the chopped mint. Carefully transfer the squash to a serving dish. Spoon the dressing over the top.
    5. Serve at room temperature garnished with mint leaves.
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