Winter Squash Agrodolce
I LOVE winter squash…and not just the standard butternut & acorn! These days there are so many awesome varieties to choose from – spaghetti, delicata, hubbard, kabocha – all yummy! The best part is the health benefits these little gems provide. While being fabulously low calorie, they provide high quantities of fiber, vitamins C and A, antioxidants and minerals! Here is one of my favorite winter squash side dishes. Enjoy!
Winter Squash Agrodolce
Servings: 8
- 1 2lb kabocha squash, peeled, seeds removed, cut into 1-inch wedges
- 2 delicata or dumpling squashes, seeds removed, cut into 1-inch wedges
- 2 T olive oil
- Salt
- Pepper, ground
- 2 Fresno chiles (or Jalapeno or Serrano), thinly sliced
- 3/4 c red wine vinegar
- 1/4 c honey
- 2 T golden raisins, chopped
- 1 t crushed red pepper flakes
Preheat oven to 400 degrees. Place kabocha & delicata squash on separate large rimmed baking sheets. Drizzle w/ oil & season w/ salt & pepper. Roast, tossing occasionally until squashes are golden brown & tender, 30-35 minutes for kabocha & 20-25 minutes for delicata.
Meanwhile, make the agrodolce. Bring chiles, vinegar, honey, raisins, red pepper flakes & a pinch of salt to a boil in a small saucepan over medium heat. Reduce heat & simmer until syrupy, 8-10 minutes.
Brush half of warm agrodolce over warm squash. Transfer to a platter. Spoon remaining agrodolce over squash & serve.
Cheers,
Coach Michelle