Roasted Delicata & Butternut Squash with Golden Raisin Agrodolce

Roasted Delicata & Butternut Squash

with Golden Raisin Agrodolce

35 MIN
$10.99 Serves 2-4
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. For this hearty, flavorful side, you'll finish a duo of roasted squash with a quick-cooking mix of vinegar, honey, and raisins—a nod to classic Italian agrodolce, or sweet-and-sour sauce.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    280 Cals (est.)
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Nutrition Label
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fresh
ingredients
Roasted Delicata & Butternut Squash with Golden Raisin Agrodolce
Title
  • 1 Delicata Squash
  • ½ lb Diced Butternut Squash
  • 1 bunch Parsley
  • 3 Tbsps Golden Raisins
  • 2 Tbsps Honey
  • 1 oz Pickled Goathorn Peppers
  • 2 Tbsps Red Wine Vinegar
  • 2 Tbsps Sliced Roasted Almonds
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1 Prepare & roast the squash

Remove the honey from the refrigerator. Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off the ends of the delicata squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Transfer to the sheet pan; add the butternut squash. Drizzle with olive oil and season with salt, pepper, and as much of the red pepper flakes as you’d like. Toss to coat; arrange in an even layer. Roast 20 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, roughly chop the peppers. Roughly chop the parsley leaves and stems.

3 Make the agrodolce & serve your dish

In a small pot (or pan), combine the vinegar, raisins, honey (kneading the packet before opening), a pinch of salt, and 1/4 cup of water. Cook on medium-high, stirring frequently, 3 to 4 minutes, or until thickened to a syrup-like consistency. Transfer to a large bowl. Add the roasted squash; toss to coat. Serve the dressed squash garnished with the chopped peppers, chopped parsley, and almonds. Enjoy!

Tips from Home Chefs

1 Prepare & roast the squash

Remove the honey from the refrigerator. Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off the ends of the delicata squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Transfer to the sheet pan; add the butternut squash. Drizzle with olive oil and season with salt, pepper, and as much of the red pepper flakes as you’d like. Toss to coat; arrange in an even layer. Roast 20 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, roughly chop the peppers. Roughly chop the parsley leaves and stems.

3 Make the agrodolce & serve your dish

In a small pot (or pan), combine the vinegar, raisins, honey (kneading the packet before opening), a pinch of salt, and 1/4 cup of water. Cook on medium-high, stirring frequently, 3 to 4 minutes, or until thickened to a syrup-like consistency. Transfer to a large bowl. Add the roasted squash; toss to coat. Serve the dressed squash garnished with the chopped peppers, chopped parsley, and almonds. Enjoy!

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