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Epicurious

Winter Squash Agrodolce

4.1

(6)

Winter Squash Agrodolce
Photo by Christopher Testani

A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.

Recipe information

  • Yield

    8 servings

Ingredients

1 (2 pound) kabocha squash, peeled, seeds removed, cut into 1" wedges
2 delicata or dumpling squashes, seeds removed, cut into 1" wedges
2 tablespoons olive oil
Kosher salt, freshly ground pepper
2 Fresno chiles, thinly sliced
3/4 cup red wine vinegar
1/4 cup honey
2 tablespoons golden raisins, chopped
1 teaspoons crushed red pepper flakes

Preparation

  1. Step 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.

    Step 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.

    Step 3

    Brush half of warm agrodolce over warm squash. Transfer to a platter.

    Step 4

    Just before serving, reheat remaining agrodolce, adding a splash of water if needed to loosen. Spoon over squash.

  2. Do ahead

    Step 5

    Dish can be made 3 hours ahead. Store tightly wrapped at room temperature.

TagsSquashVegetableFresno ChileChileRaisinDried FruitFruitKabocha SquashSideDinnerNut FreeDairy FreeGluten FreeRoastWinterBon Appétit

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