Roasted Butternut Squash with Citrus Gastrique

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What you’ll need

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Sweet potato
1 large
Butternut squash
1 large
Vegetable Oil
1 tablespoon
Salt
1/4 teaspoon
Apple cider vinegar
2 cups
Water
1 1/2 cups
Oranges, zested
2
Brown sugar
1/2 cup
Paresly
1 bunch
Cashews (optional)
1/2 cup

Instructions

Serves 6
Time: 40-60 minutes
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Jermond Booze of Taste the Diaspora Detroit

Preparation:

1. Heat your oven to 400 degrees

2. Toss diced sweet potatoes and squash with oil and salt. Place on a lined sheet tray and roast in a pre-warmed oven for about 15-20 minutes or until cubes are tender but not mushy.

3. While the veggies are cooking, start making the gastrique. Add the vinegar, water, orange zest, and brown sugar to a medium pot. Bring ingredients to a boil then reduce to a simmer and cook until the liquids reduce to a thin syrup. This takes around 20 minutes but can take longer.

4. Once the gastrique has cooled slightly toss it with your roasted vegetables. Toss in your fine chopped parsley and cashews. Check for salt levels then ENJOY!

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