Delicata squash agrodolce

  • 2 delicata squash (about 2 pounds), seeds removed and cut into ½-inch rounds

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons honey

  • Salt and freshly cracked pepper

  • 1/2 tsp. minced red habanero chile, or 1 red Fresno chile, minced

  • 1/3 cup white wine vinegar

  • 1 large lime, zested and juiced

  • 5 or 6 fresh sage leaves, very thinly sliced

  • 2 tbs. pepitas, toasted

Preheat the oven to 375.

Place the squash in a large bowl and drizzle it with the oil. 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 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.

 
WinterDavid DiLorenzoSquashes