Sweet And Sour Butternut Squash

• 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

1. Preheat the oven to 424u0b0F.
2. 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.
3. Bake for 20-25 mins, until lightly golden and just tender (don't overcook as it softens a little as it cools).
4. 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.
5. Serve at room temperature garnished with mint leaves.

butternut, olive oil, garlic, sugar, white wine vinegar, mint

Taken from recipes-plus.com/api/v2.0/recipes/29757 (may not work)