This recipe will make more squash topping than you need, but the leftovers hold well and are a great addition to a simple salad.
- 4 tablespoons unsalted butter
- 1 2-pound butternut squash, peeled, seeded, cut into 1-inch cubes (about 3 cups)
- Olive oil (for drizzling)
- Freshly ground black pepper
- 4 slices country-style bread, toasted
- 2 ounces farmer cheese, crumbled
Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until golden brown and fragrant, 8–10 minutes. Let cool, then coarsely chop. Increase oven temperature to 400°.
Melt butter in a large skillet over medium-high heat. Add squash, sage, and thyme; season with salt. Cook, tossing occasionally, until squash is lightly browned, 6–8 minutes. Transfer to oven and roast, shaking skillet occasionally, until squash is tender, 15–20 minutes. Remove sage and thyme; discard thyme and reserve sage for serving.
Meanwhile, bring vinegar and sugar to a boil in a small saucepan, stirring to dissolve sugar. Reduce heat and simmer until syrupy, 10–15 minutes; keep agrodolce warm.
Mash roasted squash with 2 Tbsp. agrodolce, using the side of a metal spoon. Drizzle with oil; season with salt and pepper. Spoon squash onto toast; top with farmer cheese, pomegranate seeds, almonds, and reserved sage.
Do Ahead: Agrodolce can be made 5 days ahead. Store tightly wrapped at room temperature. Reheat over low before using.