This is my absolute favorite way to prepare delicata squash. I’ve made it several ways in my own kitchen but nothing stands up to EyeSwoons Agrodolce. It is perfection! The tender squash is roasted with olive oil and honey and topped with a syrupy reduction made from vinegar, chili and lime. It is then finished with pepitas and sage. This squash is easy enough for a weeknight side but special enough for your holiday table. Leftovers are delicious in a salad or on toast with a creamy cheese.
Recipe by Coco et sel on November 19, 2021
Ingredients
2 delicata squash (about 2 pounds/910 g total), seeds removed and cut into ½-inch rounds
3 tablespoons extra-virgin olive oil
4 tablespoons (60 ml) honey, divided
Salt and freshly cracked pepper
½ teaspoon minced red habanero chile, or 1 red Fresno chile, minced
⅓ cup (75 ml) white wine vinegar
1 large lime, grated and juiced
5 or 6 fresh sage leaves, very thinly sliced
2 tablespoons pepitas, toasted
Steps
Preheat the oven to 375°F (190˚C).
Place the squash in a large bowl and drizzle it with the oil and 2 tablespoons of the honey.
Season with salt and pepper and toss until evenly coated.
Transfer the squash to two large rimmed baking sheets, spreading it in a single layer.
Roast until golden brown, 12 to 15 minutes per side, flipping the squash halfway through baking.
Meanwhile, in a small saucepan, bring the habanero, vinegar, lime juice, and remaining 2 tablespoons honey to a boil. Season with a pinch of salt.
Reduce the heat and simmer until the mixture is syrupy, 8 to 10 minutes. Just before serving, spoon the agrodolce over the squash. Garnish with the sage, pepitas, and lime zest.
