Thursday, November 12, 2015

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.
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

40 comments:

  1. This sounds like it would be a wonderful side dish for Thanksgiving, Cheri!

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  2. So yuumy recipe...can U post a picture of this squash...dont know I ll get it in India or not

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    1. Hi Moumita, just added picture for you.....Thanks!

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  3. Hi Cheri,
    Hmm... I'm not sure if I could find red wine vinegar ... But I like this simple, non fuss yet delicious salad dressing .. yummy!

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  4. Oh, you got one of the orange kabocha squashes I've heard about but haven't seen (I don't think, anyway!). Does it taste just like the green ones? Love your creativity with the vegetable dishes. I am so repetitive with how I cook but slowly trying to mix it up. : )

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    1. Hi Monica, I have never had the green ones, but I really like the orange. Have a great week-end!

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  5. I bet the sauce is tangy and goes great with the squash. I get into a rut a lot with my weekday meals. I always roast squash the same way - this sounds great so thanks for the inspiration! Have a lovely weekend.

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    1. Thanks Trisha, some veggies I am so creative with, others not so much...like this squash. Hope you are having a great week-end.

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  6. I love squash and the sweet, sour and spicy ingredients sound wonderful! One squash I still have yet to try is the Kabocha.

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    1. Funny thing, kabocha is one of my favorites.

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  7. Apart from in risotto I've never really tried squash any other way. I'll have to use up pumpkin and squash sitting on my table right now. Maybe this, salad and something crunchy.

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    1. Hi Johnny, growing up we never had squash, now we enjoy it all year round, depending on the type and season.

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  8. Cheri love this, agrodolce is wonderful. This sounds so good!!

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    1. Thanks Suzanne, love this new flavor combo.

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  9. This sounds delicious! I love this sounds of the sauce on winter squash. I'll definitely give it a try.

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    1. Hi Amy, hope you enjoy it as much as we did. Take care!

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    1. Thanks Dena! hope you had a great week-end!

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  11. Your squash looks very delicious! We love it and I will be looking around for kabocha. You have made me curious now! Thanks for the recipe.

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    1. Hi Pam, I think that butternut and kabocha are my favorite squash.

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  12. This is a wonderful way to serve up winter squash. Love it. Thanks for sharing.

    Velva

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  13. I would try this, but without the raisins :)

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    1. Hope you enjoy this as much as we did Tandy. Take care!

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  14. I LOVE winter squash and roasting brings out the best flavour of them.

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    1. Hi Angie, I agree, roasting is my favorite way to prepare many of my veggies.

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  15. We always had a salad on the table when we were growing up too but my mother would always make her own salad dressing. I sure wish we had Thanksgiving in this country xx

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    1. Hi Charlie, this might sound funny but Thanksgiving is one of my favorite holidays.

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  16. This sounds really interesting, I haven't tried anything similar with squash before.

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  17. Sounds perfect for Thanksgiving. You know, Cheri, even now I get into the rut of serving uninteresting veggies and I really hadn't noticed it until your opening paragraph. I need to change things up a bit, don't I? Thanks for the inspiration!

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    1. Hi David, I can't imagine you getting in a rut, I love seeing your weekly recipes, always special.

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  18. I've been tempted to buy one of those kabocha squashes but didn't have a clue of what to do with it. And I love the honey and raisin thing going on with this. Sounds great for Thanksgiving. Thanks for sharing.

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    1. Thanks Lea Ann, this would be great for Thanksgiving.

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  19. Thanks a lot dear..for posting the pic of squash....

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  20. Love kabocha...Baked with brown sugar is my go-to. Your vinegar, oil and honey variation is indeed a tantalizing, intriguing way to go =)

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