Sweet and bitter in Italian cooking, or agrodolce, has roots that predate the Romans, however credit score Sicily- and the North African affect on their delicacies – with preserving it alive.
Sicilians slather a fundamental combination of vinegar and honey on grilled meat and fish. They flip roasted eggplant into caponata with a model of it dressed up with alliums, raisins and herbs. And generally they add nuts and chilies for a textured condiment that hits most, if not all, of the notes on the flavour spectrum.
The latter is what we had in thoughts for this acorn squash in our e book “Cook What You Have,” which attracts on pantry staples to assemble simple weeknight meals. It couldn’t be simpler to arrange and can make an ideal vegetarian facet dish for the vacations.
As the sliced squash roasts within the oven – you don’t even have to peel it – we construct a tangy-sweet sauce with olive oil, balsamic vinegar, honey, Dijon mustard, rosemary, crimson pepper flakes and raisins. The mustard, although unconventional, provides an additional sharpness to steadiness the honey and pure sweetness of the nutty vegetable.
Once the squash is almost cooked, we end it with the agrodolce combination so it takes on a glaze-like luster within the oven. Waiting so as to add toasted almonds as a garnish retains their crispness for textural distinction to the velvety squash.
Acorn squash is good for this recipe as a result of the pores and skin is edible (or simply peeled off after roasting if you happen to favor). Butternut squash additionally works, however it’s going to must be peeled.
Start to complete: 1 hour
Servings: 4 to six
Ingredients:
1½- to 2-pound acorn squash, halved lengthwise, seeded and sliced into 1-inch-thick half rings
4 tablespoons extra-virgin olive oil, divided
Kosher salt and floor black pepper
½ cup balsamic vinegar OR cider vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
1 teaspoon dried rosemary OR dried thyme
½ teaspoon crimson pepper flakes
¼ cup raisins
¼ cup entire almonds, roughly chopped OR slivered almonds OR sliced almonds, toasted
Directions:
Heat the oven to 475° F with a rack within the center place. On a rimmed baking sheet, drizzle the squash with 1 tablespoon oil and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss till nicely coated, then distribute in a good layer. Roast till the squash is browned on either side and a skewer inserted into a bit meets no resistance, 25 to half-hour.
Meanwhile, in a small bowl, whisk collectively the remaining 3 tablespoons oil, the vinegar, honey, mustard, rosemary and pepper flakes, then stir within the raisins.
When the squash is finished, take away the baking sheet from the oven. Pour the vinegar-raisin combination onto the squash, distributing the raisins evenly, then roast till the liquid is effervescent and syrupy, 5 to 7 minutes.
Using a large metallic spatula, switch the squash to a platter. Drizzle with the glaze from the baking sheet and sprinkle with the almonds.
Optional garnish: Fresh flat-leaf parsley OR pomegranate seeds OR each
Get extra recipes and dinner concepts from The Washington Times meals part.
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