There’s been a box sitting next to our kitchen island since October. That’s when we started our fall CSA subscription. It ended the week before Christmas, and I am still struggling to get through the surplus. When I signed up I was sad about the end of outdoor farmers market season in Chicago. My emotional purchase has left us with more produce than 2 adults and 1 toddler could ever consume.
I’ve been trying to find recipes that use up a lot of veg at once instead of trying to chop everything to go into baggies in the freezer. I love roasting squash, so I made a winter squash agrodolce. Its spicy and sweet glaze was a change from the usual olive oil, salt and pepper. We ate the squash as a side dish, and then I used the leftovers tossed in mixed greens and hearty grains.
Winter Squash Agrodolce
Adapted from Bon Appetit November 2015
2-1/2 to 3 pounds acorn, dumpling & carnival squash, halved lengthwise, deseeded and cut into 1/2-inch-thick wedges
2 tablespoons olive oil
Kosher salt & black pepper
2 Fresno chilies, thinly sliced into rings
3/4 cup red wine vinegar
1/4 cup honey
2 tablespoons dried cherries, chopped
1 teaspoon crushed red pepper flakes
Preheat the oven to 400 degrees F. Arrange the squash wedges on a foil-lined sheet pan. Drizzle with olive oil and season with salt and pepper. Roast the squash, turning about halfway through cooking, until brown on both sides and tender, about 25-30 minutes.
While the squash is cooking, combine the chilies, vinegar, honey, cherries, red pepper flakes and a pinch of salt. Bring to a boil and reduce to a simmer for 8-10 minutes until the mixture thickens to a syrupy consistency. Brush the agrodolce over the warm cooked squash. Transfer to a serving dish and drizzle the remaining agrodolce over the squash.
Serve warm or at room temperature. Make up to 3 hours in advance.