Roasted Sweet Potato And Delicata Squash With Cranberry Agrodolce Food

ROASTED ACORN SQUASH AGRODOLCE

Roasted Acorn Squash Agrodolce image

Provided by Giada De Laurentiis

Time 1h20m

Yield 6 servings

Number Of Ingredients 13

Ingredients

Vegetable oil, for frying
15 fresh sage leaves
Pinch kosher salt
2 large acorn squash
1/4 cup extra-virgin olive oil
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/4 cup apple cider vinegar
2 tablespoons sugar
1/4 cup mascarpone cheese
1/4 cup smoked almonds

Steps:

For the fried sage leaves: Heat a small saucepan with 1 inch oil over medium-high heat. Test the oil by touching the tip of a sage leaf in the oil; if it bubbles, the oil is ready for frying. Fry the leaves, 3 to 4 at a time, until the bubbles subside and the leaves become crisp. Drain on a paper-towel-lined plate and sprinkle with salt.
For the squash: Preheat the oven to 450 degrees F.
Using a chef's knife, cut off a small amount off the top and bottom of each squash. Set the squash, cut-side down, and cut in half. Using a large spoon, scoop out and discard the seeds. Cut each half into 5 wedges and place them in a large bowl. Add the olive oil, cayenne, cinnamon and 1 teaspoon salt. Toss with your hands to coat well, then transfer the squash to a rimmed baking sheet. Bake, flipping halfway through, until golden brown and fork tender, 35 minutes.
Place the butter in a small skillet and melt over medium heat until the foam subsides and the solids begin to smell nutty and turn brown, 3 to 4 minutes. Allow the butter to cool for 2 minutes. In a small bowl, whisk together the vinegar and sugar until the sugar is dissolved, then whisk in the brown butter, using a rubber spatula to get all the brown bits out of the pan. Season with 1/2 teaspoon salt. Lay the squash on a serving platter and spoon the vinaigrette over. Dollop with the mascarpone and sprinkle with the almonds and fried sage.

ROASTED SWEET POTATO AND DELICATA SQUASH WITH CRANBERRY AGRODOLCE

Roasted Sweet Potato and Delicata Squash With Cranberry Agrodolce image

The cranberry sauce for this holiday-ready side does double duty: it tastes great drizzled over roasted delicata squash and sweet potatoes, but it's also an excellent turkey condiment.

Provided by Anna Stockwell

Categories Thanksgiving Side Quick & Easy Squash Sweet Potato/Yam Cranberry Thyme Vinegar

Yield 8 servings

Number Of Ingredients 9

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

Steps:

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.
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.
Transfer vegetables to a platter, then drizzle some agrodolce over. Serve remaining agrodolce alongside.

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