Zucca in Agrodolce (Sweet and Sour Butternut Squash)

By Naz Deravian

Published Oct. 25, 2022

Zucca in Agrodolce (Sweet and Sour Butternut Squash)
Lennart Weibull for The New York Times. Food Stylist: Victoria Granof.
Total Time
35 minutes, plus at least 2 hours’ marinating
Rating
4(298)
Comments
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Squash marinated in vinegar is prepared differently from region to region in Italy. In Sicily, an agrodolce (sweet and sour) marinade, along with thinly sliced garlic and fresh mint, enlivens the palate. Typically, the squash is pan-fried, but it works just as well baked in the oven, as done here. How much sugar you use depends on the zing of your vinegar and the sweetness of your tooth. Zucca in agrodolce is best served at room temperature, and it’s left to rest for just long enough so that the butternut squash soaks up the sweet and sour syrup. You can also make it a day in advance; just remember to it bring to room temperature before adding the final garnish of fresh mint and serving. 

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Ingredients

Yield:4 servings, as a side dish
  • 2½pounds butternut squash 
  • 2tablespoons extra-virgin olive oil
  • Kosher salt (such as Diamond Crystal) and black pepper
  • ⅓cup red wine vinegar
  • 2 to 4tablespoons granulated sugar, to taste
  • 1large garlic clove, thinly sliced
  • 20mint leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

236 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 7 grams dietary fiber; 16 grams sugars; 3 grams protein; 763 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place a rack in the center position of the oven and heat oven to 400 degrees.

  2. Step 2

    Peel the butternut squash. Cut the butternut squash in half across, then cut the halves in half lengthwise. Discard any seeds and slice each piece into ¼-inch-thick half moons. Place the squash on a large sheet pan, drizzle with the oil and season well with about 1 teaspoon salt; season with black pepper to taste. Toss and spread out in a single layer.

  3. Step 3

    Roast for 12 minutes, then flip the squash slices (using two forks works well) and continue to roast until cooked through (but not falling apart) and slightly golden around the edges, 8 to 10 minutes more.

  4. Step 4

    Meanwhile, add the vinegar, 2 tablespoons sugar, garlic slices and a pinch of salt to a small saucepan, then stir and bring to a gentle boil over medium-high heat. Immediately reduce heat to medium-low and simmer until the sugar fully dissolves and the mixture reduces to a slightly syrupy consistency, 6 to 8 minutes. Halfway through, taste the syrup and add more sugar, one tablespoon at a time, if desired. Remove from the heat. You should have about ¼ cup syrup.

  5. Step 5

    Place the butternut squash in a serving dish, tear half of the mint leaves and scatter over the squash. Drizzle the syrup over the squash. Depending on the size of your dish, you can create layers of squash, mint and syrup. Set aside at room temperature to marinate for at least 2 hours. As the squash cools, tip the dish a little to one side, spoon some syrup and drizzle it over the top of the squash. Repeat as often as you think to. Garnish with the remaining mint leaves and serve.

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Ratings

4 out of 5
298 user ratings
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Comments

Bendude

Sub in unseasoned rice wine vinegar, cut the sugar in half or eliminate entirely, and add a half teaspoon of ground ginger and/or mustard.

Gerry

Superb! I lost my olfactory nerves following brain surgery several years ago and scramble to find flavour and texture , this dish hit all the right notes for me. Made it twice - first time wasn't paying attention and over cooked the squash - mashed it with the sauce , scooped it on top of bruschetta and served at room temperature with a topping of wafer thin red onion slices and mint. A hit. Made it again without over roasting the squash. Oh so good.

MamaCat61

I'm wondering if anyone has tried substituting the red wine vinegar and sugar for a commercial agrodolce, such as Trader Joe's agrodolce which is made with white wine vinegar and grape must.

JeanieDivaNYC

I am not a cook but I "make food" when I can. I would love someone to explain what the "drizzle" thing is about. Why not put the food into a big bowl and pour the oil (or whatever over it) and then take it out to go on the pan and into the oven? Also, after you have the "syrup" why not take the roasted squash and put it back into the same bowl and cover it with the syrup and/or put it in a big ziplock bag to sit in the marinade? So many of these recipes could be done more simply, no?

MLC

Very delicious! Added toasted pine nuts and a generous pile of crumbled feta before serving which took it to another level!

Christina

Made as directed. Outstanding

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