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
Delicata Squash, seeds removed, cut into 1 inch wedges
1 good pinches
Kosher Salt, Ground Pepper
Small Shallot, finely diced
Champagne or Sherry Vinegar
Whole Grain Mustard
Crushed Red Pepper Flakes
1 small handfuls
Flatleaf Parsley Leaves
Shaved Pecorino Romano
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.
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.
To plate, layer squash and agrodolce on a platter. Finish with shaved pecorino and flat leaf parsley.
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