Sweet And Sour Butternut Squash - cooking recipe

Ingredients

2 lbs butternut squash cut, peeled and deseeded
2 tbsp olive oil
4 cloves garlic, peeled and finely chopped (optional)
1 tbsp sugar
4 tbsp white wine vinegar
1/2 tbsp chopped mint + extra to garnish

Preparation

Preheat the oven to 424\u00b0F.
Cut the squash into 1 inch wedges, then brush with oil and season. Place the squash in a large, shallow roasting dish lined with parchment paper.
Bake for 20-25 mins, until lightly golden and just tender (don't overcook as it softens a little as it cools).
Meanwhile, mix the garlic (if using), sugar and vinegar with 1/2 tsp of salt and plenty of pepper in a bowl, then add the chopped mint. Carefully transfer the squash to a serving dish. Spoon the dressing over the top.
Serve at room temperature garnished with mint leaves.