Zucca Gialla in Agrodolce
(Sweet & Sour Acorn Squash)
1 acorn squash
2 cloves of garlic, sliced thinly
2 tsp. of olive oil
3 tbsp. of sweet agave nectar
3 tbsp. of red wine vinegar
¼ tsp. of salt
¼ tsp. of freshly ground black pepper
3 tbsp. of sliced basil
2 tbsp. of fresh mint leaves
Bake the squash, whole, at 400 degrees for 30 minutes.
Allow the squash to cool for about 10 minutes.
While it is cooling, slice the garlic and basil and set them aside.
Once the squash has cooled, cut the squash open and scoop out the seeds.
Peel the squash as best as possible.
Cut the squash into chunks.
Bring the oil to a medium heat in a pan.
Add the squash and sauté each side for about 3 minutes.
Add the garlic when you cook the second side of the squash.
Add the sweet agave nectar and then immediately add the red wine vinegar.
Cook this until the sauces glazes onto the squash (about 30 seconds to 1 minute).
Remove the squash from the heat.
Immediately dress it with salt, pepper, sliced basil, and mint leaves.
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