Winter Squash Agro dolce

1 2lb kabocha squash, peeled and seeded, cut into 1” wedges

2 small delicatta squash, seeded, cut into 1.5” wedges

2 tbsp olive oil

Sea salt and pepper

¾ cup red wine vinegar

1/2 cup brown sugar

2 tbsp golden raisins, chopped

1-1/2 small chile, finely chopped (depending on heat preference!) OR a good pinch of chile flakes

Preheat the oven to 400. Place squash on a rimmed baking sheet. Drizzle with olive oil and season generously with sea salt and pepper. Roast, tossing lightly occasionally, for about 30-35 minutes.

Meanwhile, bring the chile, vinegar, sugar, and a pinch of salt to a boil in a saucepan over medium heat. Reduce heat and mixture until syrupy, about 8-10 minutes.

Transfer the squash to a platter, and drizzle with the agro dolce. Serve!