Roasted Sweet Potato and Delicata Squash With Cranberry Agrodolce

thanksgiving side quick & easy squash sweet potato/yam cranberry thyme vinegar vegan vegetarian soy free peanut free dairy free wheat/gluten-free tree nut free

Anna Stockwell

8 servings

Source

Ingredients

4 delicata squash (about 4 pounds total), halved crosswise, seeded, sliced into ½"-thick rings

3 pounds sweet potatoes (about 7 small or 5 medium), cut into ¾"-thick rounds

2 tablespoons extra-virgin olive oil

1 teaspoon crushed red pepper flakes

2 ½ teaspoons kosher salt, divided

15 small sprigs thyme, divided

8 ounces fresh cranberries

2 cups red wine vinegar

1 ½ cups sugar

Method

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 ½ 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.