Roasted Sweet Potato and Delicata Squash with Cranberry Agrodolce

Directions

1. 1.

   Preheat oven to 425°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 1 hour.

2. 2.

   Meanwhile, cook cranberries, vinegar, sugar, and remaining 3 thyme sprigs and 1/2 tsp. salt in a medium saucepan over medium heat, stirring occasionally, until cranberries are soft and sauce is thick and syrupy, about 35 minutes.

3. 3.

   Transfer vegetables to a platter, then drizzle some agrodolce over. Serve remaining agrodolce alongside.