- ¼ c hazelnuts
- 1 Golden Acorn Squash
- 1 Sweet Dumpling Squash
- 2 tbsp + 2 tsp extra virgin olive oil, divided
- Kosher salt and freshly ground pepper
- 1 shallot, minced
- 6 tbsp balsamic vinegar
- ⅛ c honey
- 3 tbsp dried tart cherries
- ½ tsp crushed red pepper flakes
Preheat oven to 350°F. Spread hazelnuts on a sheet pan and toast in the oven until fragrant, about 10-12 minutes. Transfer nuts to a towel and rub between your hands to release the skins. Once cool enough to handle, coarsely chop and set aside.
Increase oven temp to 400°F. Use a very sharp, large kitchen knife to cut each squash in half, vertically. Remove and discard seeds by scooping and scraping with a spoon. Quarter each halve and slice into 1-inch thick slices. Divide squash between two sheet pans, arranging in an even layer. Drizzle squash with olive oil (1 tbsp per pan) and season with salt and pepper to taste. Roast until tender, about 25-30 minutes, tossing a couple of times throughout.
While squash is roasting, make the agrodolce. In a small saucepan, add 2 tsp olive oil and heat over medium low, until oil shimmers. Add shallot and sauté until golden brown, about 5 minutes. To the same saucepan, add the balsamic vinegar, honey, tart cherries and chili flakes. Season with salt and pepper to taste. Bring mixture to a boil over medium heat. Once boiling, lower heat to a simmer and cook until mixture has thickened and reduced (it should be syrupy), about 10-12 minutes. Remove from heat.
After squash has baked and cooled, remove the skin from the sweet dumpling squash. Arrange squash on a large platter or in a large serving bowl. Spoon agrodolce over, folding gently to evenly distribute. Top with chopped hazelnuts and serve.
Shop Recipe Ingredients
Tell Us What You Think
Rate this recipe to get started.