Sweet and Sour Squash
1 3-4 lb kabocha squash
2 tsp olive oil
¾ cup red wine vinegar
2 tbsp brown sugar
¼ cup honey or maple syrup
1 clove of garlic, finely chopped
1 tsp crushed red pepper flakes
1 tbsp butter
2 tsp Smak Dab Mustard - Curry Dijon, Canadian Maple or Honey Horseradish
Preheat oven to 400°F and place squash that is peeled, has seeds removed, and is cut into 1”wedges on a large rimmed baking sheet. Drizzle with oil and season with salt and pepper, tossing to combine. Roast, flipping occasionally, until squash are golden brown and tender, about 30 minutes.
Meanwhile, bring vinegar, sugar, honey or maple syrup, garlic, red pepper flakes, and a pinch of salt to a boil in a small saucepan over medium heat. Reduce heat and simmer until syrupy, 8–10 minutes. Swirl in butter.
Brush half of sauce over warm squash, and place back in the oven for another 5 minutes.
Just before serving, reheat remaining sauce, adding a splash of water to loosen if needed, and spoon over squash.