Roasted Sweet Potato and Delicata Squash with Cranberry Agrodolce

Ingredients for Roasted Sweet Potato and Delicata Squash with Cranberry Agrodolce

• 4 delicata squash (about 1.8kg total), halved crosswise, seeded, sliced into 1/2"-thick rings

• 1.4kg 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

• 230g fresh cranberries

• 475ml red wine vinegar

• 350ml sugar

Preheat oven to 218°C. Toss squash, sweet potatoes, and oil in a very large bowl. Add red pepper flakes and 2 teaspoons 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 teaspoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.