A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.
1-2poundskabocha squashpeeled, seeds removed, cut into 1-inch wedges
2largedelicate or dumpling squashesseeds removed, cut into 1-inch wedges
2mediumFresno chilesthinly sliced
3/4cupred wine vinegar
2tbsp golden raisinschopped
1tspcrushed red pepper flakes
a pinch Sel Magique Classic, Spicy or Salt & Pepper Blend
Preheat oven to 400°. Place kabocha and delicata squash on separate large rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until squashes are golden brown and tender, 30–35 minutes for kabocha and 20–25 minutes for delicata.
Meanwhile, bring chiles, vinegar, honey, raisins, red pepper flakes, and a pinch of your favorite Sel Magique Signature Blend to a boil in a small saucepan over medium heat. Reduce heat and simmer until syrupy, 8–10 minutes.
Brush half of warm agrodolce over warm squash. Transfer to a platter.
Just before serving, reheat remaining agrodolce, adding a splash of water if needed to loosen. Spoon over squash.
Recipe found on Bonappetit.com
Thank you for enjoying this recipe made with Sel Magique, The World's Finest Salt Blends. Enjoy!