Agrodolce Roasted Delicata Squash Recipe

Introduction

This Agrodolce Delicata Squash recipe offers a perfect balance of sweet and tangy flavors that highlight the natural nuttiness of delicata squash. Roasted to golden tenderness and topped with a vibrant honey-vinegar glaze, it makes a unique and delicious side dish.

Ingredients

• 2 delicata squash
• 2 tablespoons olive oil
• 4 tablespoons honey (divided)
• Kosher salt and freshly ground pepper
• 1/2 cup red wine vinegar (or white wine vinegar, or sherry vinegar)
• 2 Fresno chiles, thinly sliced (or a pinch of crushed red pepper flakes, optional and to taste)

Instructions

1. Step 1: Preheat the oven to 425°F. Place the delicata squash on a large rimmed baking sheet, using two sheets if doubling the recipe.
2. Step 2: Drizzle the squash with olive oil and 2 tablespoons of honey. Season with kosher salt and freshly ground pepper, then toss to coat evenly.
3. Step 3: Spread the squash slices in a single, even layer on the baking sheet. Roast for 20 to 30 minutes, flipping once halfway through, until the squash is golden brown and tender. Remove from the oven and let cool slightly.
4. Step 4: While the squash roasts, combine the vinegar, remaining 2 tablespoons honey, sliced chiles (or red pepper flakes), and a pinch of salt in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer. Cook until the mixture becomes syrupy, about 8 to 10 minutes.
5. Step 5: Spoon the agrodolce syrup over the warm squash and serve immediately. Alternatively, let the squash and syrup cool, then wrap and let sit at room temperature for up to 3 hours. Reheat the agrodolce with a splash of water if needed before serving.

Tips & Variations

• For milder heat, remove the seeds from Fresno chiles before slicing or use a smaller amount of crushed red pepper flakes.
• Try white wine or sherry vinegar for a slightly different vinegar flavor in the agrodolce sauce.
• Serve this dish as a flavorful side to roasted meats or atop a bed of greens for a warm salad.

Storage

Store any leftover agrodolce delicata squash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to loosen the syrup if needed. It is best enjoyed warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Yes, while delicata squash is ideal due to its tender skin and sweet flavor, you can substitute with acorn or butternut squash, though roasting times may vary slightly.

Is the agrodolce sauce spicy?

The level of heat depends on your choice of chiles or red pepper flakes. You can adjust the spiciness or omit the chili altogether for a sweet and tangy glaze without heat.

Agrodolce Roasted Delicata Squash Recipe

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★★★★★

4.9 from 127 reviews

This Agrodolce Delicata Squash recipe features tender roasted delicata squash slices glazed with a sweet and tangy agrodolce sauce made from red wine vinegar, honey, and spicy Fresno chiles. It’s a perfect balance of caramelized sweetness and bright acidity with a mild kick of heat, ideal as a flavorful side dish for fall and winter meals.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Squash and Seasoning

• 2 delicata squash
• 2 tablespoons olive oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Agrodolce Sauce

• 4 tablespoons honey, divided
• 1/2 cup red wine vinegar (or white wine vinegar or sherry vinegar)
• 2 Fresno chiles, thinly sliced (optional) or a pinch of crushed red pepper flakes (to taste)

Instructions

1. Preheat and Prepare Squash: Preheat your oven to 425°F (220°C). Slice the delicata squash into rings and spread them out on a large rimmed baking sheet. If doubling the recipe, use two baking sheets to avoid overcrowding.
2. Season and Coat Squash: Drizzle the sliced squash evenly with 2 tablespoons of olive oil and 2 tablespoons of honey. Season with kosher salt and freshly ground black pepper. Toss well to coat all slices uniformly.
3. Roast the Squash: Arrange the squash slices in a single layer on the baking sheet. Roast in the oven for 20–30 minutes, flipping the slices once halfway through, until the squash is golden brown, tender, and caramelized. Remove from oven and let cool slightly.
4. Prepare Agrodolce Sauce: While the squash is roasting, combine the red wine vinegar, remaining 2 tablespoons honey, sliced Fresno chiles (or red pepper flakes), and a pinch of salt in a small saucepan. Bring the mixture to a boil over medium heat, then reduce heat and simmer until the sauce becomes syrupy, about 8–10 minutes.
5. Serve: You can either spoon all the warm agrodolce sauce over the roasted squash and serve immediately, or let the squash cool, wrap and keep at room temperature for up to 3 hours. When ready to serve, gently reheat the agrodolce sauce, adding a splash of water if needed to loosen it, and spoon it over the squash to serve.

Notes

• Delicata squash skin is edible, which means no peeling is necessary—just wash and slice.
• If you prefer less heat, omit the Fresno chiles and use only crushed red pepper flakes sparingly or leave them out entirely.
• The agrodolce sauce can be made ahead and stored refrigerated for up to 3 days.
• For a milder vinegar flavor, white wine or sherry vinegar can be substituted for red wine vinegar.
• This dish pairs wonderfully with roasted meats or as a vegetarian side.

Keywords: delicata squash, agrodolce, roasted squash, Italian side dish, sweet and sour sauce, fall vegetables, vegetarian recipe