Acorn Squash Agrodolce
Serves: 3
Terence Turner
1 January 1970
Based on User reviews:
50
Spice
62
Sweetness
46
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 cup
Red Wine Vinegar1 cup
Currants (dried)1 cup
Honey1 pinch
Crushed Red Pepper1 cup
Mint (chopped fresh)2 tbsps
Salted AlmondDirections:
1
Preheat the oven to 400 degrees F
2
Grease a baking sheet with cooking spray
3
Cut the acorn squash in half; scoop out the seeds and discard
4
Slice the squash into 1- inch slices
5
Toss with the olive oil and season with salt and pepper
6
Place on the prepared baking sheet and roast until tender and golden brown, about 30 minutes
7
Remove the peel and dice the squash
8
In the meantime, make the agrodolce
9
In a small saucepan, combine the red wine vinegar, currants and honey
10
Bring to a simmer, then reduce the heat to low
11
Cook until reduced and syrupy, about 15 minutes
12
Stir in a pinch of crushed red pepper
13
In a large bowl, toss the squash with the agrodolce sauce, mint and almonds
14
Serve hot or at room temperature