Author: Sandra Valvassori, adapted from Bon Appetit
sandravalvassori.com
Prep Time10 minutesmins
Cook Time30 minutesmins
Servings: 4
Ingredients
2delicata squashwashed but not peeled, cut in half crosswise, seeds removed with knife or spoon, and cut into ½-inch slices (see notes for alternate, easier method to slice squash)
2tablespoonsolive oil
4Tablespoonshoneydivided
Kosher saltfreshly ground pepper
1/2cupred wine vinegaror white wine vinegar, or sherry vinegar
2Fresno chilesthinly sliced, or a pinch of crushed red pepper flakes (optional or to taste)
Instructions
Preheat oven to 425°. Place delicata squash on a large rimmed baking sheets (use two baking sheets if doubling).
Drizzle with oil and 2 tablespoons honey, season with salt and pepper and toss to evenly coat.
Spread the squash slices in an even layer. Roast, flipping once, until squash is golden brown and tender, 20-–30 minutes. Remove squash from oven and let cool slightly.
Meanwhile, bring vinegar, remaining 2 tablespoons honey, chiles (or red pepper flakes) and a pinch of salt to a boil in a small saucepan over medium heat. Reduce the heat and simmer until syrupy, 8–10 minutes.
At this point you can either spoon all the agrodolce over squash and serve immediately. Or, once cooled, wrap squash and let sit at room temperature for up to 3 hours. When ready to serve, reheat agrodolce, adding a splash of water if needed to loosen, and spoon over squash.
Notes
Easier method to seed and slice squash: Cut the squash in half lengthwise, remove the seeds, then cut the squash into 1/2-inch (half-moons) slices.