Agrodolce Acorn Squash

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Step 1

Heat the oven to 475°F with a rack in the middle position. On a rimmed baking sheet, drizzle the squash with 1 tablespoon oil and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss until well coated, then distribute in an even layer. Roast until the squash is browned on both sides and a skewer inserted into a piece meets no resistance, 25 to 30 minutes.

Step 2

Meanwhile, in a small bowl, whisk together the remaining 3 tablespoons oil, the vinegar, honey, mustard, rosemary and pepper flakes, then stir in the raisins.

Step 3

When the squash is done, remove the baking sheet from the oven. Pour the vinegar-raisin mixture onto the squash, distributing the raisins evenly, then roast until the liquid is bubbling and syrupy, 5 to 7 minutes.

Step 4

Using a wide metal spatula, transfer the squash to a platter. Drizzle with the glaze from the baking sheet and sprinkle with the almonds.

Step 5

Butternut squash will also work in the recipe, but it will need to be peeled.