WINTER SQUASH AGRODOLCE
Topped with a spicy and sweet sauce including dried cherries, this winter squash agrodolce is an easy side that uses all sorts of different squash in a single recipe.
Provided by Paige Adams
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Toss the squash wedges with olive oil, salt and pepper on a sheet pan and arrange in a single layer. Roast the squash, turning halfway through cooking, until brown on both sides and tender, about 25-30 minutes.
- While the squash is roasting, combine the chilies, vinegar, honey, cherries, red pepper flakes and a pinch of salt. Bring to a boil and reduce to a simmer for 8-10 minutes until the mixture thickens to a syrupy consistency. Brush the agrodolce over the warm cooked squash. Transfer to a serving dish and drizzle the remaining agrodolce over the squash.
- Serve warm or at room temperature. Make up to 3 hours in advance.
ACORN SQUASH AGRODOLCE
Provided by Katie Lee Biegel
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Grease a baking sheet with cooking spray.
- Cut the acorn squash in half; scoop out the seeds and discard. Slice the squash into 1- inch slices. Toss with the olive oil and season with salt and pepper. Place on the prepared baking sheet and roast until tender and golden brown, about 30 minutes. Remove the peel and dice the squash.
- In the meantime, make the agrodolce. In a small saucepan, combine the red wine vinegar, currants and honey. Bring to a simmer, then reduce the heat to low. Cook until reduced and syrupy, about 15 minutes. Stir in a pinch of crushed red pepper.
- In a large bowl, toss the squash with the agrodolce sauce, mint and almonds. Serve hot or at room temperature.
ROASTED ACORN SQUASH AGRODOLCE
Provided by Giada De Laurentiis
Categories side-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the fried sage leaves: Heat a small saucepan with 1 inch oil over medium-high heat. Test the oil by touching the tip of a sage leaf in the oil; if it bubbles, the oil is ready for frying. Fry the leaves, 3 to 4 at a time, until the bubbles subside and the leaves become crisp. Drain on a paper-towel-lined plate and sprinkle with salt.
- For the squash: Preheat the oven to 450 degrees F.
- Using a chef's knife, cut off a small amount off the top and bottom of each squash. Set the squash, cut-side down, and cut in half. Using a large spoon, scoop out and discard the seeds. Cut each half into 5 wedges and place them in a large bowl. Add the olive oil, cayenne, cinnamon and 1 teaspoon salt. Toss with your hands to coat well, then transfer the squash to a rimmed baking sheet. Bake, flipping halfway through, until golden brown and fork tender, 35 minutes.
- Place the butter in a small skillet and melt over medium heat until the foam subsides and the solids begin to smell nutty and turn brown, 3 to 4 minutes. Allow the butter to cool for 2 minutes. In a small bowl, whisk together the vinegar and sugar until the sugar is dissolved, then whisk in the brown butter, using a rubber spatula to get all the brown bits out of the pan. Season with 1/2 teaspoon salt. Lay the squash on a serving platter and spoon the vinaigrette over. Dollop with the mascarpone and sprinkle with the almonds and fried sage.
WINTER SQUASH ARGODOLCE
A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.
Provided by Sel Magique
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place kabocha and delicata squash on separate large rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until squashes are golden brown and tender, 30-35 minutes for kabocha and 20-25 minutes for delicata.
- Meanwhile, bring chiles, vinegar, honey, raisins, red pepper flakes, and a pinch of your favorite Sel Magique Signature Blend to a boil in a small saucepan over medium heat. Reduce heat and simmer until syrupy, 8-10 minutes.
- Brush half of warm agrodolce over warm squash. Transfer to a platter.
- Just before serving, reheat remaining agrodolce, adding a splash of water if needed to loosen. Spoon over squash.
- Recipe found on Bonappetit.com
WINTER SQUASH AGRODOLCE
A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.
Provided by Chris Morocco
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Place kabocha and delicata squash on separate large rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until squashes are golden brown and tender, 30-35 minutes for kabocha and 20-25 minutes for delicata.
- Meanwhile, bring chiles, 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 until syrupy, 8-10 minutes.
- Brush half of warm agrodolce over warm squash. Transfer to a platter.
- Just before serving, reheat remaining agrodolce, adding a splash of water if needed to loosen. Spoon over squash.
- Dish can be made 3 hours ahead. Store tightly wrapped at room temperature.
GRILLED-VEGETABLE AGRODOLCE
An array of antipasti is just the thing for summer entertaining! Flame-kissed eggplant and squash are marinated in a sweet-and-sour sauce studded with plump raisins and briny capers, then served alongside cured meats, burrata, goat cheese, and toasted sesame bread.
Provided by Martha Stewart
Categories Appetizers
Time 1h
Yield Serves 8 to 10
Number Of Ingredients 16
Steps:
- Preheat grill for direct-heat cooking. Season zucchini, squashes, and eggplants with salt and pepper. Lightly drizzle with oil; grill until tender, about 3 to 4 minutes per side (if browning too quickly, move to cooler part of grill).
- In a large skillet, heat oil over medium. Add onion and 2 tablespoons sugar. Season with salt and cook, stirring often, until lightly browned, 6 to 8 minutes. Remove from heat and stir in vinegar, remaining 1/4 cup sugar, and 1 cup water. Return to medium high heat and cook until reduced by half, 9 to 10 minutes. Stir in raisins, capers, and bay leaves; season with salt. Let cool slightly. Arrange grilled vegetables in a 9-by-13-inch baking dish or other shallow vessel and pour marinade mixture over top. Drizzle generously with oil. Let cool completely, cover with plastic, and refrigerate at least 12 hours and up to 2 days.
- When ready to serve, toast bread on grill or under broiler, flipping once, until lightly charred, 2 to 3 minutes total. Drizzle with oil. Arrange marinated vegetables and cured meats on a platter. With kitchen shears, cut burrata into quarters; drizzle generously with oil. Season with salt and pepper. Layer toast with cheeses, and top with cured meat, marinated vegetables, and parsley.
More about "winter squash agrodolce recipes"
WINTER SQUASH AGRODOLCE RECIPE | BON APPéTIT
2015-10-20 Step 1. Preheat oven to 400°. Place kabocha and delicata squash on separate large rimmed baking sheets. Drizzle with oil; season with salt and …
From bonappetit.com
4.8/5 (14)Estimated Reading Time 1 minServings 8
From bonappetit.com
4.8/5 (14)Estimated Reading Time 1 minServings 8
- Preheat oven to 400°. Place kabocha and delicata squash on separate large rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until squashes are golden brown and tender, 30–35 minutes for kabocha and 20–25 minutes for delicata.
- Meanwhile, bring chiles, 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 until syrupy, 8–10 minutes.
- Just before serving, reheat remaining agrodolce, adding a splash of water if needed to loosen. Spoon over squash.
35 WINTER SQUASH RECIPES TO LIGHT THE WAY TO SPRING
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- Winter Squash Bharta. Bharta is a Bangladeshi style of seasoned meat or mashed vegetables usually served at room temperature alongside hot steamed rice.
- Squash au Vin. Something very special happens when you give winter squash the coq au vin treatment. View Recipe.
- Pumpkin Hot Sauce. This spicy, velvety hot sauce works on everything from tamales to scrambled eggs, or you can add oil and vinegar to turn it into a vinaigrette.
- Steamed Kabocha With Ginger-Soy Dressing. This creamy kabocha squash with a punchy ginger-soy dressing makes a case for steaming over roasting any day of the week.
- Roasted Squash Salad With Crispy Chickpeas. Crispy, creamy, chewy, bright, and about a dozen other wonderful (see?) adjectives apply to this easy dinner.
- Squash and Radicchio Salad With Pecans. This squash-centric salad has an irresistible pecan dressing and hardy radicchio that refuses to wilt. View Recipe.
- Butternut Squash Parmesan. This twist on traditional eggplant Parmesan has fewer steps (no need to fry!) but no less satisfaction. View Recipe.
- Squash With Yogurt Sauce and Frizzled Onions. For this vegetarian main, crispy-sweet red onions roast alongside the squash for a finishing dose of flavor and texture.
- Roasted Winter Squash with Kale Pipian. This bright green style of mole is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto).
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