squash agrodolce

Agrodulce is an Italian sweet-and-sour sauce. I used kabocha squash from Tuten Farms in SC in this recipe, but you may also use butternut squash! The cooking time may differ slightly.

1 2-pound kabocha squash, peeled, seeds removed, cut into 1-inch wedges

1-2 tablespoons olive oil (I use https://www.olindacharlestonblend.com )

Kosher salt, to taste

Freshly cracked black pepper, to taste

3/4 cup red wine vinegar

1/4 cup honey

1 teaspoon crushed red pepper flakes


Hazelnut-parsley topping

2 tablespoons roughly chopped hazelnuts

1/4 cup chopped parsley

1 scallion, sliced into rounds

1 teaspoon olive oil

Juice of half a lemon

Kosher salt, to taste

Freshly cracked black pepper, to taste


For topping, combine all ingredients in a bowl.


Preheat oven to 400 F. Place kabocha squash on a large rimmed baking sheet. Drizzle with oil and season with salt and pepper. Roast for 15-20 minutes, then flip the squash over. Finish cooking for another 15 minutes or so, or until tender.

Meanwhile, bring vinegar, honey, 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.

Brush the warm agrodulce over squash and put squash onto a platter or plate. Sprinkle topping decoratively and serve immediately.




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