By Naz Deravian
- Total Time
- 35 minutes, plus at least 2 hours’ marinating
- Rating
- 4(255)
- Notes
- Read community notes
Squash marinated in vinegar is prepared differently from region to region in Italy. In Sicily, an agrodolce (sweet and sour) marinade, along with thinly sliced garlic and fresh mint, enlivens the palate. Typically, the squash is pan-fried, but it works just as well baked in the oven, as done here. How much sugar you use depends on the zing of your vinegar and the sweetness of your tooth. Zucca in agrodolce is best served at room temperature, and it’s left to rest for just long enough so that the butternut squash soaks up the sweet and sour syrup. You can also make it a day in advance; just remember to it bring to room temperature before adding the final garnish of fresh mint and serving.
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Ingredients
Yield:4 servings, as a side dish
- 2½pounds butternut squash
- 2tablespoons extra-virgin olive oil
- Kosher salt (such as Diamond Crystal) and black pepper
- ⅓cup red wine vinegar
- 2 to 4tablespoons granulated sugar, to taste
- 1large garlic clove, thinly sliced
- 20mint leaves
Ingredient Substitution Guide
Preparation
Step
1
Place a rack in the center position of the oven and heat oven to 400 degrees.
Step
2
Peel the butternut squash. Cut the butternut squash in half across, then cut the halves in half lengthwise. Discard any seeds and slice each piece into ¼-inch-thick half moons. Place the squash on a large sheet pan, drizzle with the oil and season well with about 1 teaspoon salt; season with black pepper to taste. Toss and spread out in a single layer.
Step
3
Roast for 12 minutes, then flip the squash slices (using two forks works well) and continue to roast until cooked through (but not falling apart) and slightly golden around the edges, 8 to 10 minutes more.
Step
4
Meanwhile, add the vinegar, 2 tablespoons sugar, garlic slices and a pinch of salt to a small saucepan, then stir and bring to a gentle boil over medium-high heat. Immediately reduce heat to medium-low and simmer until the sugar fully dissolves and the mixture reduces to a slightly syrupy consistency, 6 to 8 minutes. Halfway through, taste the syrup and add more sugar, one tablespoon at a time, if desired. Remove from the heat. You should have about ¼ cup syrup.
Step
5
Place the butternut squash in a serving dish, tear half of the mint leaves and scatter over the squash. Drizzle the syrup over the squash. Depending on the size of your dish, you can create layers of squash, mint and syrup. Set aside at room temperature to marinate for at least 2 hours. As the squash cools, tip the dish a little to one side, spoon some syrup and drizzle it over the top of the squash. Repeat as often as you think to. Garnish with the remaining mint leaves and serve.
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out of 5
255
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Cooking Notes
MamaCat61
I'm wondering if anyone has tried substituting the red wine vinegar and sugar for a commercial agrodolce, such as Trader Joe's agrodolce which is made with white wine vinegar and grape must.
Gerry
Superb! I lost my olfactory nerves following brain surgery several years ago and scramble to find flavour and texture , this dish hit all the right notes for me. Made it twice - first time wasn't paying attention and over cooked the squash - mashed it with the sauce , scooped it on top of bruschetta and served at room temperature with a topping of wafer thin red onion slices and mint. A hit. Made it again without over roasting the squash. Oh so good.
Bendude
Sub in unseasoned rice wine vinegar, cut the sugar in half or eliminate entirely, and add a half teaspoon of ground ginger and/or mustard.
Autumn
I make this a lot based on a recipe from a book I was given when I first started working as a private cook, with honey rather than sugar, a bit of cinnamon in the dressing, and very thinly sliced raw garlic layered between the squash. I also fry in olive oil for better flavor, given the time. Delicious combination.
Linda
Flavorful dish as part of an antipasti or side. However, the mint leaves which were used as it was marinating turned unattractively dark. I will wait to add all the mint until I am ready to serve.
Piero
This is a wonderful dish! I’m a Vermonter and had to try it with Maple Syrup. It works of course. This is a perfect dish for parties and those dinners where a make-ahead dish is essential. I wish I’d seen this earlier. It would have been an outstanding accompaniment to the roast leg of lamb I served. It’s tasty and versatile!
Gabriela Taylor
I used agave instead of sugar, and halved it. Added thyme to the roasting, no mint. Threw in pistachios at the end. Looked and tasted lovely according to a roomful of guests.
Ashlea
So simple and so incredible! Agrodolce, where have you been all my life? Made exactly as written and cannot wait to make again.
Karen
The recipe is time consuming because the squash does not fit in one sheet pan. I think I used 3 or 4 pans baked sequentially, like cookies. Still, I thought it was delicious and will make it again.
meredith
Anyone tried this w kabocha squash instead of butternut?
Bea
Yes, and it's even better with kabocha.
Taylor
Made with Red Kuri squash and I liked it! I think a crunchy topping - maybe a toasted/candied nut/seed situation - would be a nice addition.
Great Flavor
I have made this twice now. The flavor is delicious. If you are making more squash than the recipe calls for and/or you want to make this into a vegetarian main course, making extra syrup is a must. The second time I made this I prepared some crispy tofu and steamed rice separately and then combined them with the squash. It was a total yum and everyone in our household really loved it!
sawsan
Has anyone tried used a balsamic vinegar glaze instead of making the syrup?
Bob C
This is delicious and simple! Used rice vinegar, needed 1/2 rather than 1/3 cup.
Gabriela Taylor
I used agave instead of sugar, and halved it. Added thyme to the roasting, no mint. Threw in pistachios at the end. Looked and tasted lovely according to a roomful of guests.
Piero
This is a wonderful dish! I’m a Vermonter and had to try it with Maple Syrup. It works of course. This is a perfect dish for parties and those dinners where a make-ahead dish is essential. I wish I’d seen this earlier. It would have been an outstanding accompaniment to the roast leg of lamb I served. It’s tasty and versatile!
Karen
The recipe is time consuming because the squash does not fit in one sheet pan. I think I used 3 or 4 pans baked sequentially, like cookies. Still, I thought it was delicious and will make it again.
Lee-Lee
We really hated this. I think maybe I didn't cook the squash enough. It was a little soft but had some bite to it. Some pieces were brown but not all. Maybe we are not butternut squash fans. For those of you who loved it, what was the texture like?
lauren
Flavors are good, but I’ve had better results with frying the squash instead of using the oven.
hannah
Delicious and great for entertaining since it can be made ahead and left to sit at room temp
Linda
Flavorful dish as part of an antipasti or side. However, the mint leaves which were used as it was marinating turned unattractively dark. I will wait to add all the mint until I am ready to serve.
Suzie
Not as good leftover, very vinagery.
Taylor
Made with Red Kuri squash and I liked it! I think a crunchy topping - maybe a toasted/candied nut/seed situation - would be a nice addition.
sandra
Time it so glaze is melted when ready to pour on squash--otherwise it solidifies.
SusanW
@sandra: Your comment confused me! The descriptions in Step 5 of the recipe suggests that the agrodolce remains as a sauce (i.e., is runny after serving). Perhaps cooking it too long would cause it to solidify?
Gerry
Superb! I lost my olfactory nerves following brain surgery several years ago and scramble to find flavour and texture , this dish hit all the right notes for me. Made it twice - first time wasn't paying attention and over cooked the squash - mashed it with the sauce , scooped it on top of bruschetta and served at room temperature with a topping of wafer thin red onion slices and mint. A hit. Made it again without over roasting the squash. Oh so good.
Kim
I love toasts with all types of toppings, so thanks for sharing your solution to overcooking! I may try this on purpose. :-)
Ashlea
So simple and so incredible! Agrodolce, where have you been all my life? Made exactly as written and cannot wait to make again.
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