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One of our favorite recipes from one of our favorite peeps, with a little tweak,

Delicata Squash Agrodolce

by Athena Calderone
2 delicata squash (about 2 pounds/910 g total), seeds removed and cut into ½-inch (12-mm) rounds
3 tablespoons extra-virgin olive oil
4 tablespoons (60 ml) honey, divided
Salt and freshly cracked pepper
½ teaspoon minced red habanero chile, or 1 red Fresno chile, minced
⅓ cup (75 ml) white wine vinegar
1 large lime, grated and juiced
5 or 6 fresh sage leaves, very thinly sliced
2 tablespoons pepitas, toasted
Preheat the oven to 375°F (190˚C).
Place the squash in a large bowl and drizzle it with the oil and 2 tablespoons of the honey.
Season with salt and pepper and toss until evenly coated.
Transfer the squash to two large rimmed baking sheets, spreading it in a single layer.
Roast until golden brown, 12 to 15 minutes per side, flipping the squash halfway through baking.
Meanwhile, in a small saucepan, bring the habanero, vinegar, lime juice, and remaining 2 tablespoons honey to a boil. Season with a pinch of salt.
Reduce the heat and simmer until the mixture is syrupy, 8 to 10 minutes. 
Just before serving, spoon the agrodolce over the squash.
Garnish with the sage, pepitas, lime zest, and DADA Honey Glazed Umami Nuts.*
*Our little editors note.

Shop our Honey Glazed Umami Cocktail Nuts Now!

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