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Delicata Squash Agrodolce

INGREDIENTS

  • Delicata squash (~2 pounds/910 grams), seeds removed and cut into 1/2-inch rounds
  • EVOO (3 tablespoons)
  • Honey (4 tablespoons)
  • S&P
  • Red habanero chili (1/2 teaspoon) or other comparable chili
  • White wine vinegar (1/3 cup)
  • Lime (1 grated & juiced)
  • Sage leaves (5-6, thinly sliced)
  • Pumpkin Seeds (2 tablespoons, toasted)

Equipment

  • Large bowl
  • Two large rimmed baking sheets
  • Saucepan

DIRECTIONS

  1. Preheat the oven to 375° F.
  2. Place the squash in a large bowl and drizzle it with the olive oil and 2 tablespoons of honey. Season with salt and pepper and toss until evenly coated.
  3. Transfer the squash to two large rimmed baking sheets, so they are in a single layer. Roast until golden brown, 12 to 15 minutes per side, flipping the squash halfway through baking.
  4. Meanwhile in a saucepan, bring the habanero, vinegar, lime juice, and remaining 2 tablespoons of honey to a boil. Season with a pinch of salt.
  5. Reduce the heat and simmer until the mixture is syrupy, 8-10 minutes.
  6. Just before serving, spoon the agrodolce over the squash. Garnish with the sage, pumpkin seeds, and lime zest.

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