If you’re looking for a side dish that’s packed with flavor and perfect for the holiday season, Giada’s Roasted Squash Agrodolce is a must-try. The natural sweetness of roasted squash, paired with a tangy agrodolce sauce, makes this dish a beautiful balance of flavors.

It’s topped with creamy mascarpone, crispy sage, and crunchy smoked almonds, making it both elegant and comforting—ideal for your Thanksgiving or Christmas table.

For more delicious veggie sides, check out Giada Big Batch Roasted Veggies. And if you’re craving something creamy to pair with this squash dish, try Giada De Laurentiis Cheesy Polenta for a perfect match!

Why This Recipe Works

This recipe hits the mark with its simple ingredients and big flavors. Roasting the squash brings out its natural sweetness, while the tangy brown butter vinaigrette ties everything together in a way that feels warm and comforting.

What I love most is how easy it is to make, yet it tastes like something you’d order at a restaurant. The crispy sage and crunchy almonds add just the right amount of texture, making it a crowd-pleaser every time. Whether for a family dinner or a holiday side, this recipe is a winner!

Recipe Ingredients

• Acorn Squash: These sweet and nutty squash make the perfect base for this dish. Look for squash that is firm with no soft spots.
• Extra-Virgin Olive Oil: Adds a rich flavor to the roasted squash, helping it crisp up perfectly.
• Kosher Salt: Enhances all the flavors and balances the sweetness of the squash and agrodolce.
• Cayenne Pepper: Gives the dish a subtle heat. Feel free to adjust to your spice tolerance or omit if you prefer a milder dish.
• Cinnamon: Just a pinch of this warm spice adds an unexpected depth of flavor that pairs beautifully with the squash.
• Sage Leaves: Fresh sage leaves are fried to crispy perfection, adding texture and a herby note. If sage isn’t available, thyme could work as an alternative.
• Apple Cider Vinegar: This vinegar is key to creating the sweet-and-sour agrodolce sauce. If needed, you can substitute with white wine vinegar, though apple cider gives it a nice fruity undertone.
• Mascarpone Cheese: Adds creaminess to balance out the tang from the agrodolce. You can swap this for cream cheese in a pinch, though mascarpone has a more delicate flavor.

For the rest of the ingredients, refer to the full recipe card below!

Step-by-Step Directions

Step One – Preheat your oven to 450°F. Slice a small amount off the top and bottom of the acorn squash to create a stable base. Stand the squash on one flat side and carefully cut it in half. Scoop out the seeds with a spoon, then cut each half into five wedges.

Step Two – Toss the squash wedges in a bowl with olive oil, 1 teaspoon of kosher salt, cayenne pepper, and cinnamon. Use your hands to ensure each piece is evenly coated with the seasoning.

Step Three – Arrange the seasoned squash on a baking sheet in a single layer. Roast for about 35 minutes, flipping halfway through. The squash should be golden brown and tender when pierced with a fork.

Step Four – While the squash is roasting, heat vegetable oil in a saucepan over medium heat. Test the temperature by dipping the edge of a sage leaf into the oil—if it sizzles, the oil is ready. Fry the sage leaves in batches until crispy, about 1 minute, then place them on a paper towel to drain.

Step Five – In a small skillet, melt butter over medium heat. Let it cook until it turns a golden brown color and develops a nutty aroma, about 3-4 minutes. Set aside to cool slightly.

Step Six – In a separate bowl, whisk together the apple cider vinegar and sugar until the sugar dissolves. Slowly whisk in the brown butter, making sure to get all the browned bits from the pan for extra flavor. Season with the remaining ½ teaspoon of salt.

Step Seven – To serve, arrange the roasted squash on a platter. Drizzle the brown butter vinaigrette over the top, dollop with mascarpone, and finish with a sprinkle of chopped smoked almonds and crispy sage leaves for an extra crunch.

How to serve

• For a cozy dinner, I love plating this dish alongside a rich main course like roasted chicken or pork tenderloin. The agrodolce flavors complement the savory meat perfectly.
• I’ll often serve it over a bed of creamy polenta to soak up the extra sauce—it’s a combination that never fails to impress.
• If you’re keeping it lighter, try pairing it with a crisp green salad tossed with arugula, shaved parmesan, and a simple lemon vinaigrette.
• And don’t forget some warm, crusty bread on the side to scoop up every last bit of that luscious mascarpone and crunchy almonds.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Carrot Fries With Lemon-mint Dip Recipe
• Giada De Laurentiis Buttermilk Cornbread
• Giada De Laurentiis Arancini Di Riso