I am obsessed with delicata squash, plain and simple—and I do mean simple. Thanks to their tender, edible skin, prepping them is beyond easy: just slice, scoop the seeds, and they’re 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 chili, honey, lime and vinegar for a sweet, spicy, tangy flavor profile that both adults and children go crazy for. Recipe from Cook Beautiful!
Food
The Bite:
Delicata Squash Agrodolce | EyeSwoon Unplugged
Delicata Squash Agrodolce
Athena Calderone, Cook BeautifulIngredients
Serves 4
- 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
- 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 the 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, 8 to 10 minutes. Just before serving, spoon the agrodolce over the squash. Garnish with the sage, pepitas, and lime zest.
