Side dishes are always where all the fun is. Whether it’s a holiday dinner or even for a chilly average weeknight
Delicata Agrodolce is a simple dish with a huge impact- and super fun.
The abundance of squashes this year always makes me happy. I have yet to meet a squash that I didn’t like, seriously. It’s easy to love a Delicata with its tender skin that doesn’t need to be peeled. The most common way to cook Delicata is to roast it, but it’s also possible to steam, or sauté. The flesh is also more tender than acorn or butternut, so cooking is faster too.
You may notice that the squashes come in slightly different color variations. All of them are the same, though watch for a completely light green squash, as these are unripe. Like other squashes you can store Delicata for up to 3 months in a cool dry place, making them great to keep on hand for a last minute meal addition.
This Delicata Agrodolce recipe is a slight departure from the standard roasting with salt and pepper. Using no oil makes in WFPB compliant and you won’t miss it. The sweetly vinegary sauce is light enough for this tender squash. Don’t skip the pomegranate arils nor the hazelnuts, together they add brightness and a crunchy earthiness that really compliments the dish.
Ingredients
- 2 pounds of Delicata squash
- 4 tablespoons of honey or maple syrup, divided
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/3 cup white balsamic vinegar
- 1/4 teaspoon chili flakes
- 1 large lime, zested and juiced
- 1 teaspoon ground sage
- 1 teaspoon fresh thyme leaves, and a few sprigs for garnish
- 1/3 cup toasted hazelnuts
- 1/2 cup pomegranate arils
Instructions
Preheat the oven to 375 degrees and prepare 2 baking sheets with either parchment paper or silpats. Slice the squash in 1/4 inch rounds and scoop out the seeds. Alternatively slice the squash lengthwise, scoop out the seeds and cut 1/4 inch half moons. Either way is fine, I just like the rounds but they do take more time. In a large bowl combine 2 tablespoons of the honey, paprikas and salt, and stir to combine. Add the squash and toss to cover the rings completely. Spread onto the baking sheets evenly. Bake for 15 minutes, turning once halfway through. The rings should be toasted and browned. Meanwhile in a small saucepan combine the vinegar, lime zest and juice, sage, thyme, chili and remaining honey. Bring to a gently boil and then reduce heat to simmer for 5-8 minutes until syrupy. Plate the squash onto a platter and drizzle with the Agrodolce sauce and sprinkle over the hazelnuts, pomegranate arils and thyme sprigs. Test one for extra salt and pepper.
Notes
If you are making this for a holiday meal you may make the Agrodolce sauce in advance. Since the squash only take 15 minutes to cook you can toss them in while the rest of the meal is coming together and serve the squash right out of the oven.