
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
- Preheat the oven to 375° F.
- 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.
- 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.
- 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.
- Reduce the heat and simmer until the mixture is syrupy, 8-10 minutes.
- Just before serving, spoon the agrodolce over the squash. Garnish with the sage, pumpkin seeds, and lime zest.
- Credit: Cook Beautiful by Athena Calderone