Ingredients For the pickled raisins: 1 cup Red Barrel Aged Wine Vinegar 2 tablespoons sugar 1 cup golden raisins
For the squash: ½ Butter Olive Oil ¼ cup light brown sugar 1 tablespoon allspice 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon red pepper flakes ¼ teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon ground cumin 4 delicata squash, deseeded and cut into rounds Garnish: Pickled raisins, parsley leaves, and toasted pecans
Directions Make the pickled raisins: In a pot over medium heat, stir Red Barrel Aged Wine Vinegar and sugar until sugar dissolves. Pour hot liquid over raisins and set aside until raisins plump. Make the squash: Preheat oven to 375 degrees. In a mixing bowl, combine Butter OliveOil, brown sugar, and seasonings. Toss squash in mixture, then transfer to a roasting pan. Roast until tender, about 20 minutes, turning every 8 minutes to make sure they caramelize evenly. Serve sprinkled with pickled raisins, parsley, and pecans.