We have something different for butternut squash-lovers, and we know there are many seeking something different to do with squash. This Italian treatment adds a bit of sweet and sour taste… Butternut Squash Agrodolce. Think red wine vinegar, mint, and honey. Pure Italian countryside. But here’s what’s fantastic about this dish. Cooking Light Magazine published this recipe some time ago, and they’ve lightened it up, in case you want to save the extra calories for our pumpkin pie recipe with a streusel topping.
Ingredients
- 1 2-pound butternut squash peeled and cut into 1/2-inch-thick wedges
- 2 tablespoons olive oil
- 1 teaspoon kosher salt divided
- 1/4 teaspoon black pepper freshly ground
- 3 tablespoons red wine vinegar
- 3 tablespoons honey
- 1/4 cup basil fresh, chopped
- 3 tablespoons mint fresh, chopped
Servings:
Instructions
- Preheat oven to 400°.
- Place squash on a baking sheet. Drizzle with oil, and sprinkle with 1/2 teaspoon salt and pepper, tossing to coat. Bake at 400° for 35 minutes or until squash is tender and golden.
- Combine vinegar, honey, and 1/2 teaspoon salt in a small bowl. Place cooked squash on a platter. Drizzle with honey mixture, and toss to coat. Sprinkle with basil and mint.
I made this dish for Thanksgiving, but I substituted a Butterkin (a new squash available this fall) for the butternut. I plated the slices on a long rectangular white plate…gorgeous! To quote my son-in-law; “25% of my total score is presentation”. Looks aside, this dish was outstanding! Bright with both color and flavor; a real treat! I could not even imagine how the vinegar, honey, basil and mint would work, but WOW!
June, that sounds fantastic. Can’t wait to try your squash substitute. Cheers! — Faith
I’d like to make this early since I tend to get frantic toward the time the turkey comes out with all the things that must be done last minute. This seems like something that would be served as one of the Italian antipasto tables that some restaurants have where you can get a little of this and a little of that. Can this be served room temperature? How long can I leave it out? Thanks. Just discovered you today driving in Connecticut.
Beth, please party with us often! I’ll share my own experience with this great dish…I make this and serve it room temperature, though warm is nice, too. Mine has been out for an hour beforehand. I’m making as much ahead this year as I can, and shopping early so as not to incur the holiday price boost. Cheers, Faith
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