Winter Squash Agrodolce

Growing up we always had a vegetable or salad with our evening meal. Which was a wonderful and healthy way to eat back then but…..most of the time they were prepared the same way. Vegetables were steamed and boiled. Salads were always served with bottled dressings, tomato and cucumber. Well times have changed, that was then….. and this is now. Nowadays there are so many cooking resources available that you can always find a way to spice up the food that comes out of your kitchen.

I notice that sometimes I do the same thing with certain vegetables too. Winter squash happens to be one  of them. So when I saw this recipe for Winter Squash Agrodolce in the November Bon Appetit magazine I decided to give it a try. Agrodolce is traditionally a sauce that is made by reducing vinegar and sugar for a sweet and sour flavor. In this case the recipe called for vinegar, honey and raisins with crushed red pepper flakes. When ready to serve the sauce is drizzled over squash that has been roasted until golden brown and tender.

Serve this dish as one of your sides for Thanksgiving, you won’t be sorry.

Ingredients:

1 2-pound kabocha squash, (peeled, seeds removed and cut into wedges)
2 tablespoons olive oil
Salt and pepper ¾ cup red wine vinegar
¼ cup honey
2 tablespoons golden raisins
1 teaspoon crushed red pepper flakes

Kabocha squash (above)

To Prepare:

Preheat oven to 400 degrees.

Place kabocha on baking sheet and drizzle with olive oil and season with salt and pepper. Mix together. Roast until squash is tender and golden brown about 20 to 25 minutes.

In the meantime, in a small sauce pan bring vinegar, honey, raisins and red pepper flakes to a boil, reduce heat and simmer. About 8 to 10 minutes. Drizzle half the sauce over squash and the rest when ready to serve.

This recipe has been adapted from November 2015 Bon Appetit magazine.