Winter Squash Agrodolce
A delightful Italian-inspired dish featuring tender roasted kabocha and delicata squash glazed with a sweet-and-sour sauce made from honey, vinegar, chiles, and golden raisins. The agrodolce sauce adds a perfect balance of heat and sweetness to the caramelized winter squash.
Ingredients
- •1 whole kabocha squash
- •2 whole delicata squash
- •2 tablespoons olive oil
- •1 to taste Kosher salt and pepper
- •2 whole Fresno chiles
- •¾ cup red wine vinegar
- •¼ cup honey
- •2 tablespoons golden raisins
- •1 teaspoons crushed red pepper flakes
Cooking Instructions
- 1.
Preheat oven to 400°F. Place kabocha and delicata squash on separate large rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until squashes are golden brown and tender, 30-35 minutes for kabocha and 20-25 minutes for delicata.
35 min
- 2.
Meanwhile, bring chiles, vinegar, honey, raisins, red pepper flakes, and a pinch of salt to a boil in a small saucepan over medium heat. Reduce heat and simmer until syrupy, 8-10 minutes.
10 min
- 3.
Brush half of warm agrodolce over warm squash. Transfer to a platter.
5 min
- 4.
Just before serving, reheat remaining agrodolce, adding a splash of water if needed to loosen. Spoon over squash.
5 min
- 5.
Dish can be made 3 hours ahead. Store tightly wrapped at room temperature.
