Winter Squash Agrodolce

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 4 feb 2026

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This vibrant winter squash agrodolce is a sophisticated vegan side dish that celebrates the natural sweetness of seasonal produce. By roasting kabocha and delicata squash until caramelised and tender, you create the perfect base for a punchy, Italian-style sweet and sour glaze. The combination of red wine vinegar, honey and piquant Fresno chillies cuts through the richness of the squash, while chopped golden raisins provide a delightful chew and shards of red pepper flakes add a gentle heat.

A versatile addition to any autumn or winter menu, this colourful dish works beautifully as part of a Sunday roast or as a centrepiece for a plant-based dinner party. It is also a practical choice for entertaining, as the squash can be prepared up to three hours in advance and finished with a final drizzle of warm syrup just before it hits the table.

Ingredients for Winter Squash Agrodolce

1 (900g ) kabocha squash, peeled, seeds removed, cut into 1" wedges
2 delicata or dumpling squashes, seeds removed, cut into 1" wedges
2 matskedar olivolja
Koshersalt, nymalen peppar
2 Fresno chillies, thinly sliced
180ml red wine vinegar
60ml vegan honey
2 tablespoons golden raisins, chopped
1 tesked krossade röda chiliflakes

How to make Winter Squash Agrodolce

Preheat oven to 204°C. 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 chillies, vinegar, honey, raisins, red pepper flakes, and a pinch of salt 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.

Dish can be made 3 hours ahead. Store tightly wrapped at room temperature.

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