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Epicurious

Roasted Sweet Potato and Delicata Squash With Cranberry Agrodolce

By Anna Stockwell

4.1

(16)

A vegan dish with rings of delicata squash and rounds of sweet potato on a platter drizzled with a cranberry vinaigrette.
Roasted Sweet Potato and Squash Rounds with Cranberry AgrodolcePhoto by Chelsea Kyle, Food Styling by Anna Billingskog

The sweet and sour cranberry sauce for this holiday-ready side does double duty: it looks gorgeous (and tastes great) drizzled over roasted delicata squash and sweet potatoes, but it’s also an excellent turkey condiment. Don’t worry—this recipe makes a good amount so you'll have plenty to serve on the side.

Recipe information

  • Total Time

    1 hour 15 minutes

  • Yield

    8 servings

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    Transfer vegetables to a platter, then drizzle some agrodolce over. Serve remaining agrodolce alongside.

TagsSweet PotatoPotatoRoot VegetableVegetableDelicata SquashSquashSideDinnerDairy FreeGluten FreeNut FreeVegetarianVeganEasySheet-Pan DinnersOven BakeChristmasThanksgivingEpicurious

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