With the cool weather and the arrival of fall, it’s time to embrace the season and start cooking with some classic autumnal ingredients. This roasted kabocha squash agrodolce is simple and punchy with caramelized roasted kabocha that’s topped with a balsamic agrodolce made of jammy onions, Castelvetrano olives, pine nuts, and honey, then finished with a handful of fresh mint. (If you’ve made my chicken agrodolce, this sauce will look very familiar). It’s a great way to use kabocha, but you can really swap in any seasonal pumpkin or squash you like.
Kabocha is possibly the best winter squash available this time of year. It works in so many recipes, from this agrodolce to squash agnolotti, a topping for focaccia, or as the base for a pumpkin pie. It’s sweet, dense, and super flavorful, and because it isn’t as watery as butternut squash, you get a lot more concentrated flavor. If you see one at your local farmers market or grocery store, grab it. You’ll be happy you did.
This roasted kabocha squash agrodolce is simple and punchy: deeply caramelized roasted kabocha topped with a balsamic agrodolce of jammy onions, Castelvetrano olives, pine nuts, and honey, then finished with a handful of fresh mint.
Ingredients
- Kabocha squash – This sweet, dense squash roasts up beautifully. You could also use butternut squash or a sugar pie pumpkin if you can’t find kabocha.
- Olive oil, salt, and pepper – All the usual things for roasting the squash and seasoning the agrodolce.
- Balsamic vinegar – You want to use a standard, good quality, everyday bottle of balsamic for this, nothing fancy since it’s getting cooked.
- Honey – Sugar or maple syrup would work too. You need something sweet to balance out the sharp vinegar.
- Onion – I recommend a yellow or sweet onion here.
- Castelvetrano olives – Perfect since they’re mild and buttery. Get ones with pits, they tend to be a better quality.
- Pine nuts – Use raw pine nuts here. You’ll get them golden brown and toasted as they cook in the sauce.
- Fresh mint – The mint brightens everything up at the end. You just need a little.
How to Make Roasted Kabocha Squash Agrodolce
- Roast the squash
Heat your oven to 425°F (220°C). Halve the kabocha, scoop out the seeds, and cut it into roughly 1-inch wedges. You can leave the skin on or off, totally up to you. Toss with olive oil, season with salt and pepper, then roast for about 30 minutes, flipping halfway, until caramelized. - Make the agrodolce
While your squash roasts, cook the sliced onion in olive oil with a pinch of salt until deep golden and caramelized. Add the olives and pine nuts and cook until the nuts are toasted and golden. Deglaze with the balsamic, stir in the honey, and simmer until the sauce reduces by about half. Taste and adjust your seasoning with more honey or salt if needed. - Plate it up
Arrange your squash on a platter, spoon over the agrodolce sauce, and finish with a handful of fresh mint.
More Recipes to Try
Ribollita (Tuscan Bread Soup) – A hearty Tuscan soup loaded with kale, white beans, fennel, and potatoes, finished with olive oil croutons and plenty of Parmesan.
Brown Butter Sauce with Sage and Walnuts – Nutty brown butter, crispy sage, and toasted walnuts make a 10-minute sauce for fresh pasta, ricotta agnolotti, gnocchi, or ravioli.
Creamy Red Lentil Soup – A cozy, naturally creamy lentil soup brightened with a lemony parsley oil and crumbled feta. Easy enough for a weekday lunch or dinner.
Pomodori Ripieni (Stuffed Tomatoes) – Italian stuffed tomatoes baked low and slow with panko, Parmesan, garlic, and herbs. A great vegetarian side that works even with off-season tomatoes.
Kabocha Squash Focaccia – An easy no-knead focaccia topped with kabocha squash, fontina, thinly sliced onions, sage, bacon, hazelnuts and honey.
Roasted Kabocha Squash Agrodolce
Ingredients
For the squash
- ½ Kabocha squash
- Olive oil
- Salt
- Freshly ground black pepper
For the agrodolce
- ½ cup Balsamic vinegar
- 1 tablespoon Honey or sugar
- ½ Onion yellow or sweet, thinly sliced
- 12 Castelvetrano olives pitted and torn in half
- 2 tablespoons Pine nuts (20 g)
- Olive oil
- Salt
To finish
- Small handful Fresh mint julienned
Instructions
Roast the squash
- Preheat the oven to 425°F (220°C).
- Wash the outside of the squash, slice it in half, and scoop out the seeds. (Save the seeds for roasting later if you like). Cut the squash into roughly 1-inch wedges. The skin is thin and edible, but trim some off if it's thick or especially bumpy.
- Toss the wedges with olive oil and season with salt and pepper. Spread them on a baking sheet. Roast for 30 minutes, flipping halfway through.
Make the agrodolce
- While the squash roasts, heat a tablespoon or two of olive oil in a pan over medium heat. Add the onion and a pinch of salt. Cook, stirring frequently so it doesn't burn, until deep golden brown and caramelized, 10 to 15 minutes.
- Add the olives and pine nuts. Cook until the pine nuts are lightly toasted and golden, about 5 minutes.
- Pour in the balsamic vinegar to deglaze the pan, scraping up any browned bits from the bottom. Stir in the honey and simmer gently until the sauce reduces by about half and thickens, 3 to 5 minutes.
- Taste carefully, it'll be hot, and adjust the seasoning with more honey or salt if needed.
Plate it up
- Arrange the roasted squash on a platter or serving dish.
- Spoon the agrodolce evenly over the top and finish with a handful of fresh mint.
Video
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
FAQs
Do I have to peel kabocha squash?
No, you don’t have to. The skin is thin and edible and becomes tender when roasted. But, if your squash has thick skin or some bumpy patches, you’ll want to remove that before cooking.
What is agrodolce?
Agrodolce is an Italian sweet-and-sour sauce. The name combines “agro” (sour) and “dolce” (sweet). It’s usually made by reducing vinegar with some sugar or honey, and adding in onions, dried fruit, olives, or nuts added. For another version, try my chicken agrodolce.
Can I use butternut squash instead of kabocha?
Yes. Butternut, delicata, acorn squash, and sugar pie pumpkin all work. Butternut is more watery, so peel it, spread the pieces out well, and expect slightly less browning. And the roasting times may vary a bit depending on the squash and how thick you cut it.
Why isn’t my squash getting caramelized?
The most common cause is a crowded pan, which will steam the squash instead of roasting it. You want to make sure to spread the wedges in a single layer with space between them, use two baking sheets if needed, and make sure the oven is fully preheated to 425°F (220°C).
Can I make roasted kabocha squash agrodolce ahead of time?
Yes. Store the roasted squash and the agrodolce separately in airtight containers in the fridge. Then, reheat the squash in a hot oven to crisp it back up, warm the agrodolce in a pan, and add the mint just before serving.
Or, stash any leftovers you have in an airtight container and have it cold or at room temp!
Is this recipe vegan or gluten-free?
This recipe is gluten-free and vegetarian. If you wanted to make it vegan, swap the honey for some sugar or maple syrup.
One thought on Roasted Kabocha Squash Agrodolce
If I happen to see that squash in one of my FL markets I will def pick it up. Looks delish.