Delicata Squash with Golden Raisin Agrodolce and Pecorino

November 1, 2018


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

Serves: 8
Prep time: 10 min

Ingredients

  • 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

Directions

  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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