← All recipes

Sweet-and-Sour Squash (Zucca Gialla in Agrodolce)

A home-style Sweet-and-Sour Squash (Zucca Gialla in Agrodolce) made with Butternut Squash, Olive Oil, Fresh Mint, Garlic, and Red Wine Vinegar. Serves 8. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 lb
• 1/3 cup
• 1/2 cup
• 2
• 1/2 cup
• 1/2 cup
• 1 pinch

Method (preview)

1. 1

   Halve the squash, discard the seeds and fibers; peel the halves and cut the pulp into 1/3-inch-thick slices.

2. 2

   Warm half the olive oil in a large saute pan over medium heat.

3. 3

   In batches, add the squash slices and saute, adding oil as needed and turning to brown both sides, until tender; 6 to 8 minutes.

4. 4

   Using a slotted spatula, transfer to a serving platter.

5. 5

   Sprinkle the mint and garlic slices over.

6. 6

   To the oil remaining in the pan, add the vinegar, sugar and the cinnamon (if using); cook until the sugar dissolves and the sauce thickens, about 5 minutes.

7. 7

   Season with salt and pepper to taste.

8. 8

   Pour the sauce over the squash. Serve at room temperature.

9. 9

   Use pumpkin, Hubbard, butternut or another large yellow hard-skinned winter squash for this dish.

10. 10

    From Cucina Ebraica by Joyce Goldstein; 1998. PB edition ISBN 0-8118-5013-7

11. 11

    MC format by Hallie. Untried.

12. 12

    Contributed to the FareShare Gazette by Hallie; 12 October 2007. www.fareshare.net

13. 13

    Nutr. Assoc.: 0 0 0 0 0 0 0 0 0