Delicata Squash Agrodolce

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

1. Preheat the oven to 375°F (190˚C).
2. Place the squash in a large bowl and drizzle it with the oil and 2 tablespoons of the honey.
3. Season with salt and pepper and toss until evenly coated.
4. Transfer the squash to two large rimmed baking sheets, spreading it in a single layer.
5. Roast until golden brown, 12 to 15 minutes per side, flipping the squash halfway through baking.
6. 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.
7. 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.