Two Years Ago: Grain Bowls with Halloumi Cheese
"Agrodolce" is an Italian term for sweet and sour, a classic sauce in many cuisines. It's often used for vegetables and fish, and is perfect for an unusual twist on your typical baked fall squash dish. You can use any winter squash as long as you can peel it which pretty much eliminates acorn squash. (I guess you could cut an acorn squash in half and get rid of the seeds, then cut and bake slices without peeling. That would work just fine as long as your guests are up for cutting the peels off.)
Butternut squash works well. I used a kabocha squash just because I hadn't tried one before, and found it difficult to peel. I finally ended up cutting it in half and cleaning out the seeds, then cutting the slices and peeling each individual slice with a small knife. Good thing The Lawyer was around to help. Next time I'll use a butternut.
This would make a great side dish with a roast pork or chicken, and of course would be an elegant addition to a holiday table. I also like it very much as part of a vegetarian winter salad with fresh greens, toasted pecans, chopped apple and some crumbled blue cheese.
Winter Squash Agrodolce
Yield: 4-6 servings
1 medium butternut or kabocha squash, peeled, seeds removed, cut into 1" wedges
2 tablespoons olive oil
Kosher salt, freshly ground pepper
3/4 cup red wine vinegar
1/4 cup honey
2 tablespoons golden raisins, chopped
Pinch of crushed red pepper flakes
Preheat oven to 400°F. Place squash on a large rimmed baking sheet. Drizzle with oil; season with salt and pepper. Toss to coat evenly. Roast, turning once until golden brown and tender, 30–35 minutes.
Meanwhile, bring vinegar, honey, raisins, red pepper flakes, and a pinch of salt to a boil in a small saucepan over medium heat. Reduce heat and simmer for 8–10 minutes.
Brush half of warm agrodolce over warm squash. Transfer to a platter. Just before serving, spoon the remaining agrodolce over the squash.
Dish can be made 3 hours ahead. Store tightly wrapped at room temperature.