Roasted Honeynut Squash with Spicy Agrodolce

Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.

Drizzle squash with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt and pepper. Place, cut-side down, on the prepared pan. Bake until starting to soften, about 15 minutes. Turn the squash over and continue baking until lightly browned and tender, 15 to 20 minutes more.

Meanwhile, heat the remaining 1 tablespoon oil in a small saucepan over medium-low heat. Add onion and cook, stirring occasionally, until very soft, 4 to 8 minutes. Add serrano and cook, stirring occasionally, until starting to soften, about 1 minute. Stir in vinegar, apricots, brown sugar and the remaining 1/4 teaspoon salt. Bring to a simmer. Reduce heat to maintain a simmer and cook until reduced to 3/4 cup, about 25 minutes.

Serve the squash with the sauce and walnuts.