Lunch: Winter Squash Agrodolce

Recipe by Chris Morocco A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Winter Squash Agrodolce

One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1 (2 pound) kabocha squash, peeled, seeds removed, cut into 1" wedges
2 delicata or dumpling squashes, seeds removed, cut into 1" wedges
2 tablespoons olive oil
Kosher salt, freshly ground pepper
2 Fresno chiles, thinly sliced
3/4 cup red wine vinegar
1/4 cup honey
2 tablespoons golden raisins, chopped
1 teaspoons crushed red pepper flakes

Instructions

Preheat oven to 400 °F. Place kabocha and delicata squash on separate large rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until squashes are golden brown and tender, 30 –35 minutes for kabocha and 20-25 minutes for delicata.
Meanwhile, bring chiles, vinegar, honey, raisins, red pepper flakes, and a pinch of salt to a boil in a small saucepan over medium heat. Reduce heat and simmer until syrupy, 8 –10 minutes.
Brush half of warm agrodolce over warm squash. Transfer to a platter.
Just before serving, reheat remaining agrodolce, adding a splash of water if needed to loosen. Spoon over squash.

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