Description
Roasted Sweet Potato and Delicata Squash with Cranberry Agrodolce is a vibrant dish that beautifully captures the essence of autumn. Creamy sweet potatoes and tender delicata squash are roasted to perfection and drizzled with a tangy cranberry agrodolce sauce, creating a delightful balance of sweet and tart flavors. This stunning side dish is perfect for holiday gatherings or cozy weeknight dinners, sure to impress family and friends alike.
Ingredients
Scale
- 2 medium sweet potatoes (about 400g), peeled and cubed
- 1 medium delicata squash (about 300g), sliced into half-moons
- 1 cup fresh cranberries (about 100g)
- 2 tbsp honey
- 3 tbsp olive oil
- Salt and pepper to taste
- ¼ cup balsamic vinegar
- 1 small shallot, finely chopped
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the sweet potatoes and delicata squash with olive oil, salt, and pepper until evenly coated. Spread them out on the prepared baking sheet.
- Roast in the oven for about 25-30 minutes, flipping halfway through until golden brown and tender.
- While roasting, combine balsamic vinegar, honey, cranberries, and shallots in a saucepan over medium heat. Cook until cranberries burst (about 5-7 minutes).
- Once veggies are roasted, drizzle them with the cranberry agrodolce sauce and toss gently to coat before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 210
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg