Sheet Pan

Acorn Squash Agrodolce

September 14, 2016
0 Stars
Photo by Mozart's Nose
Author Notes

Sometimes the summer sun still lingers, burning through the changing leaves. But with a mighty gust, we are transported to cooler mornings and nights that the mosquitos are fearful of. A sauce that is crisp yet rich, sweet, but with a sting of spice and summer's lingering heat, this roasted squash will warm the coming cooler nights or keep winter's breath at bay. —Mozart's Nose

  • Serves 2-4
  • Preparing the Squash
  • 1 2 lb acorn or other winter squash
  • olive oil
  • smoked salt
  • ground pepper
  • Preparing the Sauce
  • 1/4 cup mild honey (wildflower, clover, or tupelo)
  • 3/4 cup red wine vinegar
  • 2 teaspoons tamari
  • 1/4 cup orange juice
  • 1/4 teaspoon red pepper flakes
  • 1 cinnamon stick
  • grated parmesan
In This Recipe
  1. Preparing the Squash
  2. Preheat the oven to 400º.
  3. Trim off the ends of each squash. Halve, deseed, and then cut each halve into 1 inch thick wedges.
  4. Generously oil a sheet pan, then dredge each wedge in the oil and lay each out so that no slice is touch another. Salt and pepper each slice.
  5. Roast for 20-30 minutes, until soft.
  6. Once the squash wedges are soft, use a spatula to flip them over - it's ok if they break apart a bit and if they are a bit charred - this adds great texture and flavor.
  1. Preparing the Sauce
  2. While the squash is roasting, combine all ingredients in a small saucepan. Simmer, stirring occasionally, until reduced by 2/3 and syrupy (it should slightly coat the back of a spoon).
  3. On a platter plate the squash and drizzle the sauce over top. Add grated parmesan to taste. Serve with additional cheese and sauce on the side.

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