Flavorwise, this dish kind of has it all—earthy, sweet, tangy, and hot. Visually, it’s gorgeous enough for a holiday platter. But all those layers of flavor and color are constructed with just one easy step after another.
Serves 6 to 8
Prep time: about 40 minutes
Cooking spray or oil, for the pans
3 pounds delicata or butternut squash
4 shallots, quartered lengthwise
2 tablespoons extra-virgin olive oil
½ teaspoon salt, plus more as needed
2 teaspoons ground coriander
¼ teaspoon ground black pepper, plus more as needed
⅓ cup honey
⅓ cup apple cider vinegar
1 cup Greek yogurt
1½ teaspoons hot sauce
½ cup pomegranate seeds*
¼ cup chopped fresh mint, parsley, or cilantro
*An easy way to separate pomegranate seeds without mess is to cut the whole pomegranate in half lengthwise and submerge it in a large bowl of warm water. Use your thumbs to push the seeds out of the spongy pith. The seeds sink and the pith floats and your fingers and countertops remain unstained. (A large pomegranate yields about 2 cups of seeds. Reserve the rest for sprinkling on salads or oatmeal.)
Preheat the oven to 425°F. Lightly coat two rimmed baking sheets with cooking spray or oil.
Halve the squash lengthwise and scoop out the seeds. Cut delicata squash, the skin of which is edible, crosswise into 1-inch-thick slices. Peel butternut squash and cut into 1-inch wedges. In a large bowl, toss together the squash slices, quartered shallots, olive oil, salt, coriander, and pepper. Spread the mixture on the baking sheets. Roast, turning over once after 15 minutes, until tender and caramelized in spots, 25 to 35 minutes. (Delicata squash requires less time to roast than butternut.)
Meanwhile, in a small saucepan, combine the honey, vinegar, and a pinch of salt. Bring to a boil, then lower the heat and simmer until reduced by about half, 5 to 6 minutes. Set aside.
Stir together the Greek yogurt and hot sauce, and season with salt and pepper to taste. Set aside.
When you take the squash from the oven, pour the honey-vinegar syrup over it and stir to coat.
Arrange the squash prettily on a platter. Drizzle the yogurt sauce decoratively on top. (Use a small squeeze bottle or put it in a plastic sandwich bag with a corner cut off.) Sprinkle with pomegranate seeds and chopped fresh mint, parsley, or cilantro.
Roasted Winter Squash Agrodolce’s sweet-and-sour goodness is the perfect foil for Lentil Salad with Baby Greens and Oranges or Herbed Quinoa Salad, which features chickpeas, apricots, and green olives. It’s also a hit on the Thanksgiving table.