Best 6 Winter Squash Agrodolce Recipes
Take a culinary journey through the flavors of autumn with our tantalizing selection of winter squash recipes. From the sweet and tangy Winter Squash Agrodolce to the comforting Winter Squash and Lentil Soup, each dish showcases the versatility and deliciousness of this seasonal vegetable. Explore the vibrant flavors of the Roasted Winter Squash with Brown Butter and Sage, where caramelized squash mingles with nutty brown butter and aromatic sage. Indulge in the creamy decadence of Winter Squash Risotto, where tender squash and arborio rice come together in a rich and satisfying union. And for a taste of rustic charm, try the Winter Squash and Sausage Stuffed Shells, where succulent squash and savory sausage mingle in a delightful symphony of flavors.
These recipes not only celebrate the harvest but also cater to diverse dietary preferences. Vegetarians will delight in the hearty goodness of Winter Squash and Lentil Soup and the creamy indulgence of Winter Squash Risotto. Meat lovers will find solace in the robust flavors of Winter Squash and Sausage Stuffed Shells. And for those seeking a sweet and tangy treat, the Winter Squash Agrodolce offers a perfect balance of flavors.
Each recipe is carefully crafted to highlight the unique characteristics of winter squash, showcasing its natural sweetness and versatility. Whether you prefer the sweet and tangy notes of Agrodolce, the comforting warmth of soup, the nutty richness of risotto, or the hearty satisfaction of stuffed shells, these recipes have something to offer everyone. Embrace the bounty of the season and embark on a culinary adventure with our enticing selection of winter squash recipes.
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.
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
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.
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.
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.
ROASTED SWEET POTATO AND DELICATA SQUASH WITH CRANBERRY AGRODOLCE
The cranberry sauce for this holiday-ready side does double duty: it tastes great drizzled over roasted delicata squash and sweet potatoes, but it's also an excellent turkey condiment.
Provided by Anna Stockwell
Categories Thanksgiving Side Quick & Easy Squash Sweet Potato/Yam Cranberry Thyme Vinegar
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Toss squash, sweet potatoes, and oil in a very large bowl. Add red pepper flakes and 2 tsp. salt and toss to combine. Arrange on a rimmed baking sheet with 12 thyme sprigs. Roast, tossing once halfway through, until squash is golden brown and fork-tender, about 1 hour.
- Meanwhile, cook cranberries, vinegar, sugar, and remaining 3 thyme sprigs and 1/2 tsp. salt in a medium saucepan over medium heat, stirring occasionally, until cranberries are soft and sauce is thick and syrupy, about 35 minutes.
- Transfer vegetables to a platter, then drizzle some agrodolce over. Serve remaining agrodolce alongside.
Tips:
- Choose the right squash: For this recipe, look for small to medium-sized winter squash varieties like butternut squash, kabocha squash, or delicata squash. Make sure the squash is firm and heavy for its size, with no blemishes or soft spots.
- Cut the squash evenly: To ensure even cooking, cut the squash into uniform-sized pieces. This will help them cook evenly and prevent some pieces from becoming overcooked while others remain undercooked.
- Don't overcrowd the pan: When roasting the squash, spread the pieces in a single layer on a baking sheet. Overcrowding the pan will prevent the squash from roasting properly and may result in steamed squash instead of roasted squash.
- Roast the squash until tender: The squash should be tender when pierced with a fork. Depending on the type of squash and the size of the pieces, this can take anywhere from 20 to 40 minutes.
- Make the agrodolce sauce while the squash is roasting: This will save time and allow the flavors in the sauce to meld together.
- Adjust the sweetness and acidity of the sauce to your taste: The amount of sugar and vinegar in the sauce can be adjusted to suit your personal preference. If you like a sweeter sauce, add more sugar. If you prefer a more tart sauce, add more vinegar.
- Serve the squash warm or at room temperature: This dish can be served immediately after it is cooked, or it can be allowed to cool to room temperature before serving.
Conclusion:
Winter squash agrodolce is a delicious and versatile dish that can be enjoyed as a side dish, main course, or even as a dessert. The combination of sweet, sour, and savory flavors makes this dish a unique and memorable culinary experience. With its ease of preparation and impressive presentation, winter squash agrodolce is sure to become a favorite in your kitchen. So next time you're looking for a new and exciting way to enjoy winter squash, give this recipe a try – you won't be disappointed!
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