Winter Squash Agrodolce
on Jan 22, 2016, Updated Jun 29, 2023
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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.
That marks the start of our fall CSA subscription.
It ended the week before Christmas, and I am still struggling to get through the surplus.
With their thick skins, the good thing is that root vegetables have a longer shelf life than more delicate fruits and veggies.
Otherwise a lot would have gone to waste.
When I signed up fir the CSA, 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 for future batches of soup.
My freezer stash is my last resort to save something before it becomes unusable.
Roasting squash is my favorite go-to.
Usually, I just roast squash, potatoes or whatever in a olive oil, salt, and pepper, but in other moments I get a bit fancy like this winter squash agrodolce.
An Italian condiment, agrodolce is tart and sweet and made by reducing vinegar with honey or sugar.
How To Make Winter Squash Agrodolce
Then I toss them in olive oil, salt and pepper and roast them in a 425-degree F oven.
While the squash is roasting, I make the agrodolce on the stovetop.
In a small saucepan, I bring red wine vinegar and honey to a boil with Fresno chilies, chopped dried cherries, red pepper flakes and salt.
I lower the heat to let it continue bubbling and reduce to a syrupy consistency.
When the squash is out of the oven, I brush it with agrodolce, and serve the rest of the spicy, sweet sauce in a dish on the side.
Eat the squash as a side dish, and then try leftovers tossed in mixed greens and hearty grains.
Winter Squash Agrodolce
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.