contorini e vedura / sides & vegetables recipes

delicata squash agrodolce

September 21, 2016

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i’m finally embracing fall food! to be honest, as much as i’m going to miss seeing new, colourful produce every time i walk into the grocery store, i’m getting really excited for soups and braises and deep, rich sauces and hearty, time consuming pastas like lasagna.

i was wandering around the grocery store saturday morning, a little bit hungover looking for breakfast supplies, and came across piles of different winter squash. mini pumpkins, weird warty varieties, and cutie little delicata ones. i couldn’t resist the beautiful skin of the delicata (i also couldn’t resist a giant sicilian eggplant, but more on him in another post), and picked up a couple, remembering a bon appetit recipe that combined my favourite condiment with these squash. if you remember agrodolce from this fried zucchini recipe, you’ll know that it’s hot and sour and a touch garlicky – the perfect compliment to this sweet vegetable. my favourite thing about this variety of squash is that you don’t have the peel the skin off! it’s a pain in the ass to get it off of tougher kinds like butternut, and i don’t like squash enough for that level of effort (sorry squash, you’re still cute tho!).

i sprinkled some toasted pepitas on top for a little crunch and ate it on creamy barley risotto for a delicious autumn meal.

delicata squash agrodolce
recipe adapted from bon appetit

3 delicata squash, seeds removed and cut into 1 inch half moons
2 tablespoons olive oil
kosher salt, freshly ground pepper
¾ cup red wine vinegar
¼ cup dark brown sugar
2 tablespoons golden raisins, chopped
1 tablespoon crushed red pepper flakes
1 clove garlic, smashed
2 tablespoons toasted pepitas

preheat oven to 400°. place delicata squash on separate large rimmed baking sheets. drizzle with oil; season with salt and pepper. roast, tossing occasionally, until golden brown, about 20 minutes.

meanwhile, bring vinegar, brown sugar, raisins, red pepper flakes, and a pinch of salt to a boil in a small saucepan over medium heat. reduce heat and simmer until syrupy, 8–10 minutes. 
remove from heat and drop the garlic clove in and let steep 5-10 minutes.

brush half of warm agrodolce over warm squash. add back to the oven for another 10 minutes, until sugar starts to caramelize. remove from oven and transfer to a platter. spoon the remaining sauce over top. top with toasted pepitas and serve.

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