A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.
Recipe information
Yield
8 servings
Ingredients
1
2
2
2
3
1
2
1
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Preparation
Step 1
Preheat oven to 400°F. Place kabocha and delicata squash on separate large rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until squashes are golden brown and tender, 30–35 minutes for kabocha and 20-25 minutes for delicata.
Step 2
Meanwhile, bring chiles, vinegar, honey, raisins, red pepper flakes, and a pinch of salt to a boil in a small saucepan over medium heat. Reduce heat and simmer until syrupy, 8–10 minutes.
Step 3
Brush half of warm agrodolce over warm squash. Transfer to a platter.
Step 4
Just before serving, reheat remaining agrodolce, adding a splash of water if needed to loosen. Spoon over squash.
Do ahead
Step 5
Dish can be made 3 hours ahead. Store tightly wrapped at room temperature.