Ingredients
Scale
- 3 tbsp cider or white wine vinegar
- ¼ cup water
- ½ cup dried golden raisins
- ⅓ cup pine nuts
- 1 red onion, peeled and sliced
- 2 tbsp brown sugar
- ½ kabocha or acorn — or — 1 whole delicata squash
- Extra virgin olive oil
- Salt and pepper
Instructions
- In a small saucepan or microwave, heat the vinegar and water until warm. Add the golden raisins, stir and remove from heat to cool.
- Place a small dry frying pan over medium-low heat. Add the pine nuts and toast lightly by swirling them around in the pan for a few minutes. Immediately remove to a bowl.
- In a small sauté pan with a lid, place over medium-low heat and add 1 tbsp of extra virgin olive oil. Add the sliced onions and a pinch of salt. Stir and cover and let them soften, stirring occasionally. When soft add the brown sugar and stir. Finally, reserving the soaking liquid, squeeze out the golden raisins and add to the onion mixture and stir.
- Preheat oven to 400℉.
- Cut open the squash and remove the seeds and membranes with a tablespoon. Carefully cut the squash into pieces (for kabocha and acorn, slice into wedges; for delicata slice into rings and then half ring).
- Place the squash in a medium bowl, drizzle with extra virgin oil, a very generous pinch of salt and some ground pepper. Toss to coat the squash. Place on a roasting pan covered with parchment paper. Roast for approximately 30 minutes until lightly browned, turning over midway.
- Clean out the bowl you use for preparing the squash. Add the warm cooked squash and the onion/raisin mixture. Very gently toss together. Place on a serving plate in layers topping each layer with pine nuts. Add a little of the soaking liquid for taste and to loosen up the squash.
- Serve immediately or place in the fridge to marinate and serve after bringing back to room temperature.