Italians use vinegar and sugar to create the flavor they call agrodolce, and the sweet and sour combo is perfect for the subtly sweet roasted winter squash and bitter radicchio in these little three-bite sandwiches. While any winter squash would work, it’s easy to cut the cylindrical delicatas into thin slices, especially for the winter squash curious who might not be ready to butcher one of the pumpkiny varieties like kabocha. And like almost all winter squash, the skin is edible (thick and flinty butternut skin is the exception).

Cut off the stem and a thin slice from the other end, then halve the squash lengthwise. Don’t just scrape the seeds into the compost, they’re delicious roasted. Use the tip of a spoon to tease out the seeds (I do this over a small skillet, and don’t sweat it if

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