Winter Squash Agrodolce

Serves 6 as a sidedish

This quick, sweet and sour preparation makes a wonderful side dish for pork or chicken.

  • 4 pounds various winter squashes, such as acorn, kabocha and butternut, peeled, seeded, and cut in 1-inch wedges
  • 2 tablespoons olive oil
  • Salt and pepper
  • ¾ cup white wine vinegar
  • ¼ cup honey
  • ¼ cup chopped golden raisins
  • 1 teaspoon crushed red pepper flakes
  • Chopped Italian parsley, for garnish

Preheat oven to 400°.

Toss squashes with oil. Season with salt and pepper, and place on two baking sheets. Roast, turning occasionally, for 25–30 minutes, or until tender.

Meanwhile, combine vinegar, honey, raisins, red pepper flakes, and a pinch of salt in a small saucepan. Bring to a boil over medium heat, reduce heat and boil gently until syrupy, about 8–10 minutes.

Place squash on a platter, pour syrup over, and toss. Sprinkle with parsley and serve.