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Recipes
November 2015

Winter Squash Agrodolce

By Chris MoroccoPhotography by Christopher Testani

4.8

(14)

Winter Squash Agrodolce recipe
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-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

Need to make a substitution?

Preparation

  1. 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.

Nutrition Per Serving

Calories (kcal) 140 Fat (g) 3.5 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 26 Dietary Fiber (g) 3 Total Sugars (g) 16 Protein (g) 2 Sodium (mg) 5
Explore Bon AppétitKabocha SquashSquashVegetableDelicata SquashFallWinterEasySideDairy-FreeVegetarianNut-FreeGluten-FreeHealthyishRoastThanksgivingDinner