Recipe sourced from epicurious.com
Makes 8 servings
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
Preheat oven to 400°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 45 minutes.
Meanwhile, cook cranberries, vinegar, sugar, and the 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.
Transfer vegetables to a platter, then drizzle some agrodolce over. Serve remaining agrodolce alongside.