Roasted Red Kuri Squash with Raisin Agrodolce Topping
Prep Time
15 mins
Cook Time
20 mins
Serves
2-4
Ingredients
- 1 medium red kuri squash
- 1 shallot, finely chopped
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 2 tablespoons honey
- 2 tablespoons good quality balsamic vinegar
- 1/3 cup raisins
Steps
1
Preheat the oven to 350F. Prepare the squash by cutting it in half and removing the seeds and membranes. Cut the squash in 1 inch slices and lay out on a parchment lined sheet tray. Spray or brush 1 teaspoon of olive oil evenly over both sides of the squash pieces and season with salt. Roast for 20-25 mins or until they are getting golden brown and caramelized.
2
While the squash roasts, prepare the raisin agrodolce. Heat 1 teaspoon olive oil over medium high heat. Add in shallots and cook for 2 mins. Deglaze the pan with 1/4 cup water, then add in balsamic vinegar and honey. Lower the heat to medium.
3
Reduce the volume of the liquid just slightly, then add in raisins. Reduce the heat to medium low and continue cooking until raisins plump and the liquid is syrupy but still pourable.
4
Plate the squash and top with raisin agrodolce mixture.
Wait, are there chestnuts in this?
At one point not that long ago, these were not commonplace in the grocery stores. However, in 2025 we have been presented with a cornucopia of autumnal delights, one of which being the red kuri squash. Carnival, kabocha, delicata, acorn, butternut, honeynut…there are much more varieties available nowadays and I absolutely love it (of course I do). The red kuri caught my eye because they are the most beautiful reddish orange color and I knew I wanted to see what I could do with them. I did a little research, enough to learn that many people describe them as tasting of chestnuts. Now I was really intrigued.
My mind immediately started thinking of what would pair nicely with the flavor of chestnuts and I initially thought of mushrooms, but couldn’t work that one out. Next, I was just thinking of Italian cuisine since chestnuts are used quite a bit there. That’s when I remembered this episide of a Giada De Laurentiis show where she made an Italian inspired Thanksgiving meal. She used acorn squash and several other ingredients in her version of a squash agrodolce. I knew thats the route I was going to take with this beauty.
The result is a perfectly balanced bite that has depth of flavor and the perfect sweet and sour sauce. The raisins absorb the liquid and plump, the sauce thickens and glistens the squash, and the edges of the red kuri remain crispy, caramelized and salty. I can’t recommend this enough if you want to try a new dish this Thanksgiving. It’s five ingredients (which many you may already have), super easy, and really really delicious.
Other ideas for main dishes to serve this alongside would be braised short ribs with polenta or a simple grilled steak with a rosemary and salt rub. Yum! I need to make both of those things soon!
Trade out traditional sweet potato casserole for this interesting alternative for friendsgiving or a Fall dinner party!