- Make the pickled raisins: In a pot over medium heat, stir vinegar and sugar until sugar dissolves. Pour hot liquid over raisins and set aside until raisins plump.
- Make the squash: Preheat oven to 375 degrees. In a mixing bowl, combine butter, brown sugar, and seasonings. Toss squash in mixture, then transfer to a roasting pan. Roast until tender, about 20 minutes, turning every 8 minutes to make sure they caramelize evenly. Serve sprinkled with pickled raisins, parsley, and pecans.