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Agrodolce Acorn Squash

4 to 6 Servings

1 hour

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In Italian cooking, agrodolce translates as sweet-and-sour; the term also refers to a condiment of that flavor profile. Vinegar provides the “agro” and a sweetener the “dolce,” and dried fruits and nuts are common. Oftentimes, chilies, alliums and spices add layers of complexity. We roast acorn squash and finish it with an agrodolce mixture that takes on a glaze-like luster in the oven. We add toasted almonds as a garnish so they retain their crispness and contrast the velvetiness of the squash. Butternut squash will also work in the recipe, but it will need to be peeled.

4 to 6

Servings

1 hour

Ingredients

  • 1½-2

    pound acorn squash, halved lengthwise, seeded and sliced into 1-inch-thick half rings

  • 4

    tablespoons extra-virgin olive oil, divided

Directions

Pardon the interruption

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Reviews
Tricia S.
January 14, 2023
Good Side or Vegetarian Main
We enjoyed this sprinkled with some fresh cheese for a main dish, garnished with pomegranate seeds. We left out about 1 1/2 T oil in the balsamic glaze and didn't miss it. We also roasted and seasoned the squash seeds as a garnish.