WINTER SQUASH AGRODOLCE

Winter Squash Agrodolce image

Provided by Chris Morocco

Yield 8 servings

Number Of Ingredients 9

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1 (2 pound) kabocha squash, peeled, seeds removed, cut into 1" wedges
2 delicata or dumpling squashes, seeds removed, cut into 1" wedges
2 tablespoons olive oil
Kosher salt, freshly ground pepper
2 Fresno chiles, thinly sliced
3/4 cup red wine vinegar
1/4 cup honey
2 tablespoons golden raisins, chopped
1 teaspoons crushed red pepper flakes

Steps:

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.
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.
Brush half of warm agrodolce over warm squash. Transfer to a platter.
Just before serving, reheat remaining agrodolce, adding a splash of water if needed to loosen. Spoon over squash.
Dish can be made 3 hours ahead. Store tightly wrapped at room temperature.