Sweet and Sour Squash Recipe (zucca in agrodolce)
Sweet and Sour Squash or zucca in agrodolce is an easy Sicilian side dish or appetizer made with few ingredients. It is best prepared in advance and served at room temperature in order to allow the flavors to mingle.
Servings 4 servings
Calories 138kcal
Ingredients
- 500 grams butternut squash about 1/2 squash
- 2 tbsp olive oil divided
- 2 cloves garlic
- ⅓ cup white wine vinegar
- 3 tsp. granulated sugar
- fresh mint leaves
- salt to taste
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper for easy clean up.
- Peel and slice squash into approximate 1 cm slices. Place on the prepared baking sheet and brush both sides with 1 tbsp. olive oil.
- Sprinkle lightly with salt and bake for about 15 minutes or until fork tender.
- Meanwhile heat the remaining olive oil in a large skillet and sauté garlic until fragrant.
- Combine the sugar and vinegar in a glass and stir. Pour into the pan with the garlic. Bring to a simmer.
- Transfer the roasted squash to the pan. Swirl the pan to coat the squash with the sweet and sour sauce. Simmer over medium heat for 5 minutes.
- Place the squash on a serving plate and pour any remaining pan juices over it. Top with fresh mint leaves.
- Let sit for a minimum of one hour at room temperature before serving.
Notes
Substitutions and Variations
-Use any orange fleshed winter squash such as pumpkin, butternut or acorn squash.
-For the traditional version of this recipe, try pan frying the squash slices until fork tender. To Serve -Let rest for a minimum of one hour at room temperature before serving.
-Alternately, prepare a day in advance, refrigerate and bring the squash to room temperature before serving.
-Serve as a side dish ar appetizer. Storage -Leftovers keep well refrigerated for up to 5 days.
-Bring to room temperature before serving.
-For the traditional version of this recipe, try pan frying the squash slices until fork tender. To Serve -Let rest for a minimum of one hour at room temperature before serving.
-Alternately, prepare a day in advance, refrigerate and bring the squash to room temperature before serving.
-Serve as a side dish ar appetizer. Storage -Leftovers keep well refrigerated for up to 5 days.
-Bring to room temperature before serving.
Nutrition
Calories: 138kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 7mg | Potassium: 454mg | Fiber: 3g | Sugar: 6g | Vitamin A: 13288IU | Vitamin C: 27mg | Calcium: 64mg | Iron: 1mg