Make Ahead

Delicata Squash with Golden Raisin Agrodolce and Pecorino

November  1, 2018
0 Stars
Photo by Annie Baker
Author Notes

Delicata is my favorite winter squash. It's quick and easy to roast, you can leave the skin on, and it's absolutely delicious. We've paired these vibrant orange half-moons with golden raisin agrodolce- a sticky, sweet, and sour condiment that seems to pair well with everything. It is finished with shaved Pecorino Romano for a salty finish. Make the agrodolce ahead of time and just reheat with a little bit of water when ready to serve. —What We Eat Gals

  • Prep time 10 minutes
  • Serves 8
  • 4 Delicata Squash, seeds removed, cut into 1 inch wedges
  • 3-4 tablespoons Olive Oil
  • 1 good pinches Kosher Salt, Ground Pepper
  • 1 Small Shallot, finely diced
  • 3/4 cup Champagne or Sherry Vinegar
  • 1/4 cup Brown Sugar
  • 1 cup Golden Raisins
  • 1 tablespoon Whole Grain Mustard
  • 1 teaspoon Crushed Red Pepper Flakes
  • 1 small handfuls Flatleaf Parsley Leaves
  • 2 tablespoons Shaved Pecorino Romano
In This Recipe
  1. Preheat oven to 425 degrees. Add sliced squash, olive oil, salt, and pepper to a large bowl and toss to liberally coat squash. Roast on a baking sheet with parchment in a single layer, flipping halfway through, until squash are tender and golden brown, about 30-35 minutes.
  2. While squash is roasting, saute shallot in a little oil until soft in a medium sauce pan over medium heat. Once shallot is translucent, add vinegar, brown sugar, raisins, mustard, red pepper flakes, and a pinch of salt to a simmer. Let simmer until thick, about 8-10 minutes, stirring frequently. Raisins should be plump and sauce should be syrupy. If needed, add a splash of water.
  3. To plate, layer squash and agrodolce on a platter. Finish with shaved pecorino and flat leaf parsley.

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