Thanksgiving Sweet and Sour Butternut Squash (Zucca in Agrodolce)


Sweet and Sour Butternut Squash (Zucca in Agrodolce)


4 servings Ingredients: - 1 medium butternut squash (about 2 pounds), peeled, seeded and cut into bite-sized pieces - Salt - Freshly ground black pepper - Olive oil - 1/3 cup white wine vinegar or red wine vinegar - 1/3 cup granulated sugar - 1/8 teaspoon crushed red pepper flakes - 2 tablespoons chopped fresh flat-leaf parsley


  1. Preheat oven to 400°F.
  2. In a large bowl, toss together the butternut squash with enough salt and olive oil to lightly coat all of the pieces. Arrange on a baking sheet lined with aluminum foil for easy cleanup. Roast until tender when pierced with a fork, about 25 minutes.
  3. While the squash is roasting, combine the vinegar, sugar, and red pepper flakes in a small saucepan over medium heat. Cook just long enough for the sugar to dissolve; do not let it boil. Remove from heat and set aside.
  4. When the squash has finished roasting, transfer it to a serving platter using a slotted spoon so that excess oil is drained away. Drizzle the warm agrodolce mixture evenly over the top of the squash. Sprinkle with chopped parsley and serve immediately.