Sweet And Sour Butternut Squash

Sweet and Sour Butternut Squash

Serves 4

1-lb. package fresh, peeled butternut squash cubes

1⁄3 cup raisins

1⁄4 cup balsamic vinegar

2 Tbs. olive oil

1 1⁄2 cups thinly sliced onions

1⁄4 tsp. red pepper flakes

1⁄4 tsp. salt or to taste

1⁄4 tsp. ground black pepper

1 tsp. dried mint flakes

1⁄2 tsp. sugar or to taste

Cook squash according to package directions. Soak raisins in vinegar for 20 minutes. Heat oil in sauté pan and cook onions over medium-low heat, stirring often until very soft, sweet and darkened to golden brown.

Add cooked squash, raising heat to medium-high and sautéing for a few minutes. Add raisins, vinegar, red pepper, salt, black pepper and mint. Sauté, stirring occasionally until flavors have melded and squash and raisins are heated through. Taste.

Add sugar as needed and correct seasonings. Serve warm or at room temperature.