Agrodolce Roasted Delicata Squash Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
