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Sweet and Sour Roasted Squash Paleo Primal Gourmet Easy Thanksgiving Side Dishes To Make
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Sweet and Sour Roasted Squash

Sweet and Sour Roasted Squash may not be the first thing you think of when it comes to Thanksgiving Day side dishes, but trust me, it works!
Prep Time5 minutes
Cook Time50 minutes
Course: Side Dish
Cuisine: American
Keyword: agrodolce, paleo, roasted squash soup, sweet and sour roasted squash, thanksgiving day side dishes
Servings: 6 servings

Ingredients

  • 1 acorn squash seeded and cut into 2-inch-thick wedges
  • 2 tablespoons avocado oil
  • 1/2 teaspoon kosher salt
  • ¼ teaspoon freshly-cracked black pepper
  • 1/4  cup  white wine vinegar
  • 1/4  cup  maple syrup
  • 1/4  cup  Extra Virgin olive oil EVOO
  • 6 springs fresh thyme tied together with butcher’s twine
  • 2  cloves  garlic - smashed
  • ½ teaspoon Aleppo pepper flakes
  • ¼ cup unsalted pecans toasted and roughly chopped

Instructions

  • Preheat the oven to 400F and line a rimmed baking sheet with parchment paper.
  • In a bowl, combine the squash, avocado oil, salt and pepper and toss to coat. Arrange the squash on the prepared baking sheet in a single layer, cut side-down. Do not overcrowd the pan.
  • Roast the squash for 40 minutes, undisturbed, or until the bottom of each wedge is golden brown and the centers can easily be pierced with a fork.
  • Meanwhile, add the vinegar, maple syrup, olive oil, garlic and thyme to a cold, 2-quart sauce pan. Set the pan over medium-low heat and gently cook the sauce, stirring occasionally, until it has reduced in volume by 1/4, approximately 12 minutes. Discard the garlic and thyme and set the sauce aside.
  • Flip the squash wedges, drizzle with ¼ of the sauce and return it to the oven to allow the sauce to caramelize, 8 to 10 minutes.
  • Arrange the squash on a serving platter. Drizzle with the remaining sauce and season with the Aleppo pepper. Garnish with the pecans and serve immediately.