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Preheat oven to 400°. Toss squash wedges with leek olive oil, season with salt and pepper, and place on a parchment lined sheet tray. Roast squash for about 20 minutes until tender and golden brown.
Toss the jalapeño slices with the cornstarch and heat chipotle oil to medium-high heat. Add jalapeños and fry until golden brown and crispy, then remove to a paper towel to drain
When the squash is finished, remove it to a bowl, add jalapeños, queso fresco, and cilantro. Toss together with a light dressing of the agrodolce, and spoon onto a plate. Finish with a final drizzle of the agrodolce.
Combine honey, balsamic and preserves in a small saucepan. Heat up to a simmer and reduce until just thickened to a sauce consistency as it will thicken more as it cools.
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