Delicata Squash Agrodolce
Delicata squash is like butternut’s sophisticated older sister: it’s nutty, slightly sweet and downright gorgeous (just look at that stripy green-and-white skin). This recipe for Delicata Squash Agrodolce from Athena Calderone’s Cook Beautiful is delightfully sweet, sour and caramelized. Impressive enough to serve with simple roast chicken, it also won’t steal the limelight from something fancier. In our opinion, it’s pretty much perfect.
2 delicata squash (about 2 pounds), seeds removed and cut into ½-inch rounds
3 tablespoons extra-virgin olive oil
4 tablespoons honey, divided
Salt and freshly cracked pepper
½ teaspoon minced red habanero chile, or 1 red Fresno chile, minced
⅓ cup white wine vinegar
1 large lime, grated and juiced
5 or 6 fresh sage leaves, very thinly sliced
2 tablespoons pepitas, toasted
1. 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.
2. 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.
3. 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.
4. Just before serving, spoon the agrodolce over the squash. Garnish with the sage, pepitas and lime zest.