Hot Curry Squash Tacos

Instructions

1. Combine brown sugar, ketchup, 1 cup water, apple cider vinegar, Patak’s^® Hot Curry Spice Paste, Worcestershire sauce, and salt in a saucepan over medium heat. Let simmer for 30 min and set aside.
2. Take thinly sliced red onion and pickle them quickly by placing in rice wine vinegar, 1 cup of water, white sugar, and salt mixture for 30 min. Drain liquid for serving.
3. Blanch squash in boiling water for 4-6 min then transfer to cold water bath.
4. Grill squash on medium-high heat each side 2-3 min. Brush with mixture that was set aside.
5. Combine chopped pineapple and Patak’s^® Sweet Mango Chutney in a mixing bowl.
6. Warm tortillas on barbecue, build tacos with garnish, and enjoy.