Sweet & Sour Squash

I’m really into squash lately, especially the butternut variety. It’s versatile, filling, easy to cook, and it keeps for ages in the pantry. You can roast it, fry it, steam it, purée it, mash it, you name it, I love it.

This is a nice, hearty dish that could almost be a meal in itself. I served mine up as the main course with a side of rice and that was plenty.

It’s an easy, one-pot job which I always love, and it’s delicious. There is a lovely sweetness from the raisins, and some sour from the vinegar, and a little heat from the chili.

I can understand that you might not think those flavours would work together, but you’d be wrong.


  • 1 medium butternut squash, peeled, halved & deseeded
  • 2 red onions, peeled & sliced
  • 4 cloves of garlic, peeled & crushed
  • Handful of raisins
  • Handful of pinenuts
  • 1 tablespoon coriander seeds, smashed
  • 1 teaspoon dried red chili flakes
  • 6 sprigs of fresh thyme, leaves picked
  • Small bunch of flat leaf parsley
  • 1 tablespoon white wine vinegar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sugar
  • Sea salt & cracked pepper
  • Olive oil


Start by peeling your squash, cutting it in half, seeding it, and cutting it into finger sized pieces. If you’ve got pudgy, man-hands, then maybe consider using someone else’s fingers for reference.

Put a nice, big pan over medium heat with a good glug of olive oil. Crush up your coriander seeds in a mortar and pestle if you have one, or just use the back of a plate and crush them up on a cutting board.

Throw them into the pan with your chili flakes, squash cubes, and sliced onion. Add about a cup of water to your pan and put the lid on.

Cook for about 10 minutes and then take off the lid. The water should be cooked away, softening everything in the pan.

Now that you’ve done a basic cooking of your ingredients, you want to start frying it all up.

Add a good pinch of salt and pepper, your crushed garlic, and your picked thyme leaves.

Cook altogether on medium heat until everything starts to turn a nice golden colour, and your kitchen smells heavenly.

Pick and chop your parsley leaves, but keep the stalks and chop them up finely too.

Stir in  these stalks with the raisins and pinenuts, fry for another minute, and then add both types of vinegar and your sugar.

You’ll want to fry this for a few minutes to cook down the harshness of the vinegar, and let the sugar work its sweet magic, adding a nice glaze.

Have a taste and see what it needs. Maybe some sweet, maybe some sour, maybe some spice?

If you’re like me, you might add a squeeze of lemon even if the recipe didn’t call for it, because in my mind, lemon completes every dish. It had me at hello.

Throw in your parsley leaves at the last minute, give it another mix and then serve it up straight away.



This entry was posted in Starters, Snacks, Sides, Salads, Vegequarium. Bookmark the permalink.

One Response to Sweet & Sour Squash

  1. Grambles says:

    It also makes for great leftovers. Honestly it was so good…

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