You’ve probably got your Thanksgiving menu planned, but if not, here’s a recipe I saw in Epicurious today. I have two delicata still sitting, so I’m making this for Thanksgiving here (definitely cutting this recipe way, way down for our downsized dinner). The tart of the cranberries with the bite of red wine vinegar and the sweetness of sugar – this sounds like a dish that’s right up my alley. If there’s no delicata squash left at your house, butternut would work great.
Ingredients:
4 delicata squash (about 4 pounds total), halved crosswise, seeded, sliced into 1/2″-thick rings 3 pounds sweet potatoes (about 7 small or 5 medium), cut into 3/4″-thick rounds 2 tablespoons extra-virgin olive oil 1 teaspoon crushed red pepper flakes 2 1/2 teaspoons kosher salt, divided 15 small sprigs thyme, divided 8 ounces fresh cranberries 2 cups red wine vinegar 1 1/2 cups sugar
Preparation:
Preheat oven to 425 degrees.
Toss squash, sweet potatoes, and oil in a very large bowl. Add red pepper flakes and 2 teaspoons 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.
Meanwhile, cook cranberries, vinegar, sugar, and remaining 3 thyme sprigs and remaining 1/2 teaspoon salt in a medium saucepan over medium heat, stirring occasionally, until cranberries are soft and sauce is thick and syrupy, about 35 minutes.
Transfer vegetables to a platter, then drizzle some agrodolce over. Serve remaining agrodolce alongside.