Name: Roasted Sweet Potato and Delicata Squash With Cranberry Agrodolce
Cook time: 20 minutes
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

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 notes

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