In Italian cooking, agrodolce translates as sweet-and-sour; the term also refers to a condiment of that flavor profile. Vinegar provides the “agro” and a sweetener the “dolce,” and dried fruits and nuts are common. Oftentimes, chilies, alliums and spices add layers of complexity. We roast acorn squash and finish it with an agrodolce mixture that takes on a glaze-like luster in the oven. We add toasted almonds as a garnish so they retain their crispness and contrast the velvetiness of the squash. Butternut squash will also work in the recipe, but it will need to be peeled.