Roasted Sweet Potato and Delicata Squash with Cranberry Agrodolce
A delicious autumn side dish featuring roasted delicata squash and sweet potatoes topped with a sweet-and-sour cranberry sauce. The vegetables are seasoned with thyme and red pepper flakes, while the agrodolce brings a perfect balance of tangy and sweet flavors.
Ingredients
- •4 whole delicata squash
- •3 pounds sweet potatoes
- •2 tablespoons extra-virgin olive oil
- •1 teaspoon crushed red pepper flakes
- •2½ teaspoons kosher salt
- •15 sprigs thyme
- •8 ounces fresh cranberries
- •2 cups red wine vinegar
- •1½ cups sugar
Cooking Instructions
- 1.
Preheat oven to 425°F. Toss squash, sweet potatoes, and oil in a very large bowl. Add red pepper flakes and 2 tsp. salt and toss to combine. Arrange on a rimmed baking sheet with 12 thyme sprigs. Roast, tossing once halfway through, until squash is golden brown and fork-tender, about 1 hour.
60 min
- 2.
Meanwhile, cook cranberries, vinegar, sugar, and remaining 3 thyme sprigs and 1/2 tsp. salt in a medium saucepan over medium heat, stirring occasionally, until cranberries are soft and sauce is thick and syrupy, about 35 minutes.
35 min
- 3.
Transfer vegetables to a platter, then drizzle some agrodolce over. Serve remaining agrodolce alongside.
5 min
