Is there anything more satisfying than the combination of sweet and sour together? I think not. In this lovely side dish, cold weather sweet squash is mixed with golden raisins, white wine and yummy apple cider vinegar to create a perfect side dish that supports digestion.
Makes 4-5 servings
- ¼ cup golden raisins
- 1 cup dry white wine
- 4 tablespoons apple cider vinegar
- 1/2 cup extra virgin olive oil
- 2 large red onions, thick half moons
- Sea salt
- 1 medium butternut squash, halved, seeded, 2-inch pieces (do not peel)
- ¼ cup walnut pieces, lightly toasted
Step By Step Instructions:
Place the raisins, wine and vinegar in a small sauce pan over medium heat. When the raisins boil, turn off heat and allow to stand, undisturbed.
In a deep skillet, place olive oil and onions over medium heat. When the onions begin to sizzle, add a pinch of salt and cook, stirring until the onions are translucent, but do not brown, about 3 minutes. Add the squash. Drain the raisins and stir them into the squash and onion mixture along with about ½ the soaking liquid. Cover and bring to a boil. Reduce heat to low and simmer until squash is fork tender, about 15-20 minutes. Remove the cover and continue to cook uncovered if any liquid remains. Stir gently to combine, taking care not to mash the squash. Transfer to a serving platter and serve immediately.