Squash Agrodolce

We had this twice one day last week--once for a lunch with our kids, using delicata squash instead of the butternut called for, and once with the traditional butternut, but served without the savory elements, but rather in an apple cider reduction over panna cotta in a restaurant for dessert. This is a delicious autumnal side dish that would be at home on a holiday table. 1 butternut squash, on the small side Olive oil Salt 1 medium red onion sliced thinnly 2 bay leaves 1 cinnnamon stick 1/2 c. sherry vinegar 1/2 c. water 1/4 currants 1 Tbsp. sugar 3 Tbsp. pine nuts Preheat oven to 400 degress and roast the squash tossed with olive oil and salt until it is cooked (this can be done whole and cut up later, or cut up and reduce the time to cook). In a skillet, add about 1 TRbsp. of olive oil, heat up, and add the red oinion. The heat should be medium, and wait for the onions to soften. Add vinegar, 1/2 c. water, currants and salt to taste. Raise the heat and boil off the liquid by half. Turn off the heat and add the nuts (pine nuts are pricy and you can certainly use another nut, chopped). Spoon the skillet contents over the squash and let stand for a bit. Or a long time! Serve room temperature.