Sweet and Spicy Hasselback Squash With Fresno Chile Agrodolce Recipe
Prep Time:
15 minutes
Cook Time:
1 hour
Servings:
4 Servings
Ingredients
  • 1 butternut squash, about 10 ounces
  • 1 tablespoon olive oil
  • 1 Fresno chile, thinly sliced
  • ½ cup moscato or white wine vinegar
  • 1 ½ tablespoons honey
  • 2 tablespoons golden raisins, chopped
  • ¼ teaspoon crushed red pepper flakes
  • Salt, to taste
Directions
  1. Preheat the oven to 425 F.
  2. Halve the squash and remove seeds.
  3. Peel the outside skin and any white membrane.
  4. Place on a 9x13-inch baking pan.
  5. Brush with olive oil.
  6. Cover the pan tightly with aluminum foil.
  7. Roast until the squash is just beginning to soften, about 20 minutes.
  8. Remove the squash from the pan and transfer to a cutting board. Score the rounded sides crosswise, leaving ½ inch uncut at the bottom.
  9. Return squash to the pan and return to the oven, uncovered.
  10. Roast until the squash is browned and totally soft, about 30 more minutes.
  11. Meanwhile, make the agrodolce: Add the chile, moscato or white wine vinegar, honey, raisins, red pepper flakes, and a pinch of salt to a small saucepan over medium heat.
  12. Simmer until syrupy, about 5 minutes.
  13. Transfer squash to a plate and drizzle with agrodolce to serve.