Topped with a spicy and sweet sauce including dried cherries, this winter squash agrodolce is an easy side that uses all sorts of different squash in a single recipe.
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.
Toss the squash wedges with olive oil, salt and pepper on a sheet pan and arrange in a single layer. Roast the squash, turning halfway through cooking, until brown on both sides and tender, about 25-30 minutes.
While the squash is roasting, 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.