Roasted Kabocha Squash Agrodolce
Simple roasted kabocha squash topped with a sweet and sour balsamic agrodolce with caramelized onions, castelvetrano olives, pine nuts, honey and finished with fresh mint
Servings: 4
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
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!