Winter Squash Agrodolce

Name: Winter Squash Agrodolce
Ingredients: 1 2-pound kabocha squash, peeled, seeds removed, cut into 1-inch wedges; 2 delicata or dumpling squashes, seeds removed, cut into 1-inch wedges; 2 tablespoons olive oil; Kosher salt, freshly ground pepper; 2 Fresno chiles, thinly sliced; ¾ cup red wine vinegar; ¼ cup honey; 2 tablespoons golden raisins, chopped; 1 teaspoon crushed red pepper flakes

4.8

(13)

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Servings: 8

Cost: $3.82 /serving

Author : Chris Morocco

chile honey kabocha squash

Ingredients

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1 2-pound kabocha squash, peeled, seeds removed, cut into 1-inch wedges2 delicata or dumpling squashes, seeds removed, cut into 1-inch wedges2 tablespoons olive oilKosher salt, freshly ground pepper2 Fresno chiles, thinly sliced¾ cup red wine vinegar¼ cup honey2 tablespoons golden raisins, chopped1 teaspoon crushed red pepper flakes

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Instructions

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Step 1

Preheat oven to 400°. 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.

Step 5

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