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Agrodolce Acorn Squash

Agrodolce Acorn Squash

This roasted acorn squash gets instant, rich layers of tangy-sweet flavor from a quick glaze-like sauce based on the Italian agrodolce.

By Malcolm JacksonOctober 31, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    1 hour
  • Rating

In Italian cooking, agrodolce translates as sweet-and-sour; the term also refers to a condiment of that flavor profile. Vinegar provides the “agro” and a sweetener the “dolce,” and dried fruits and nuts are common. Oftentimes, chilies, alliums and spices add layers of complexity. We roast acorn squash and finish it with an agrodolce mixture that takes on a glaze-like luster in the oven. We add toasted almonds as a garnish so they retain their crispness and contrast the velvetiness of the squash. Butternut squash will also work in the recipe, but it will need to be peeled.

Ingredients
  • 1½-2

    pound acorn squash, halved lengthwise, seeded and sliced into 1-inch-thick half rings

  • 4

    tablespoons extra-virgin olive oil, divided

  • Kosher salt and ground black pepper

  • ½

    cup balsamic vinegar OR cider vinegar

  • 2

    tablespoons honey

  • 2

    tablespoons Dijon mustard

  • 1

    teaspoon dried rosemary OR dried thyme

  • ½

    teaspoon red pepper flakes

  • ¼

    cup raisins

  • ¼

    cup whole almonds, roughly chopped OR slivered almonds OR sliced almonds, toasted

  • Optional garnish: Fresh flat-leaf parsley OR pomegranate seeds OR both

Step 1

Heat the oven to 475°F with a rack in the middle position. On a rimmed baking sheet, drizzle the squash with 1 tablespoon oil and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss until well coated, then distribute in an even layer. Roast until the squash is browned on both sides and a skewer inserted into a piece meets no resistance, 25 to 30 minutes.

Step 2

Meanwhile, in a small bowl, whisk together the remaining 3 tablespoons oil, the vinegar, honey, mustard, rosemary and pepper flakes, then stir in the raisins.

Step 3

When the squash is done, remove the baking sheet from the oven. Pour the vinegar-raisin mixture onto the squash, distributing the raisins evenly, then roast until the liquid is bubbling and syrupy, 5 to 7 minutes.

Step 4

Using a wide metal spatula, transfer the squash to a platter. Drizzle with the glaze from the baking sheet and sprinkle with the almonds.