Weekly Swoon: Delicata Squash Agrodolce
Sweet, spicy, tangy, and delicious.
Thanks to their tender, edible skin, prepping delicata squash is beyond easy: Just slice, scoop the seeds, and the squash rings are ready for the oven. The flesh of the delicata—which is harvested for just a few weeks in early September—is creamy and sweet, making it ideal for roasting. Once golden and caramelized, the rounds are delicious straight up but doused with this agrodolce reduction, they’re downright addictive. The syrupy sauce melds chile, honey, lime, and vinegar for a sweet, spicy, tangy flavor profile that both adults and children go crazy for.
- 2 delicata squash (about 2 pounds/910 g total), seeds removed and cut into ½-inch (12-mm) 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
Method of Preparation:
- 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 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 for 8 to 10 minutes.
- Just before serving, spoon the agrodolce over the squash. Garnish with sage, pepitas, and lime zest.