Page 213 - UMass2018_CookBook

Agrodolce Squash
Mary Reilly
Preparation
1. Preheat oven to 400°F.
2. Peel and seed the squash (if using delica- ta, leave the skin on), then cut into 1-inch wedges. Place the squash on a large baking sheet, toss with the oil and spread in a sin- gle layer. Roast until tender and browned.
3. In a small saucepan over medium-high heat, combine the jalapeños, vinegar, hon- ey, dried cranberries and a pinch of salt and boil until syrupy. Toss the squash with half of the vinegar-honey mixture.
4. Just before serving, rewarm the vine- gar-honey mixture, thinning with a little water if it is too thick, and drizzle over the squash.
Ingredients
Serves 6 to 8
4 pounds winter squash 2 tablespoons olive oil
2 or 3 red jalapeño peppers or Fresno chiles, cut into thin rings (seeded if very hot)
3⁄4 cup red wine vinegar
3 ounces honey
2 ounces dried cranberries Salt
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