Delicata Squash With Golden Raisin Agrodolce And Pecorino

• 4 Delicata Squash, seeds removed, cut into 1 inch wedges
• 3-4 tablespoons Olive Oil
• 1 good pinches Kosher Salt, Ground Pepper
• 1 Small Shallot, finely diced
• 3/4 cup Champagne or Sherry Vinegar
• 1/4 cup Brown Sugar
• 1 cup Golden Raisins
• 1 tablespoon Whole Grain Mustard
• 1 teaspoon Crushed Red Pepper Flakes
• 1 small handfuls Flatleaf Parsley Leaves
• 2 tablespoons Shaved Pecorino Romano

1. Preheat oven to 425 degrees. Add sliced squash, olive oil, salt, and pepper to a large bowl and toss to liberally coat squash. Roast on a baking sheet with parchment in a single layer, flipping halfway through, until squash are tender and golden brown, about 30-35 minutes.
2. While squash is roasting, saute shallot in a little oil until soft in a medium sauce pan over medium heat. Once shallot is translucent, add vinegar, brown sugar, raisins, mustard, red pepper flakes, and a pinch of salt to a simmer. Let simmer until thick, about 8-10 minutes, stirring frequently. Raisins should be plump and sauce should be syrupy. If needed, add a splash of water.
3. To plate, layer squash and agrodolce on a platter. Finish with shaved pecorino and flat leaf parsley.

wedges, olive oil, kosher salt, shallot, sherry vinegar, brown sugar, golden raisins, grain mustard, red pepper, handfuls, romano

Taken from food52.com/recipes/78139-delicata-squash-with-golden-raisin-agrodolce-and-pecorino (may not work)