Photo Credit: Aaron Colussi

Kabocha Agrodolce

$0.00

Also known as Japanese pumpkin, kabocha squash is a variety of Japanese winter squash, and puts a new twist on this classic Italian dish.

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Description

Recipe Type: Entree
Author: Jorge de la Torre
Serves: 4

Ingredients

  • 1 (2-pound) kabocha squash; seeds removed, cut into 1-inch wedges
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper
  • ¾ cup red wine vinegar
  • ¼ cup honey
  • 2 tablespoons golden raisins, chopped
  • 1 teaspoon crushed red pepper flakes
  • ¼ cup basil, chopped
  • ¼ cup fresh mint, chopped

Instructions

  1. Preheat oven to 400°. Place kabocha on a large-rimmed baking sheet. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until squash is golden brown and tender, 30–35 minutes.
  2. In a small saucepan over medium heat, bring vinegar, honey, raisins, red pepper flakes and a pinch of salt to a boil. Reduce heat, and simmer until syrupy, 8–10 minutes.
  3. Brush half of warm sauce over warm squash. Transfer to a platter.
  4. Just before serving, reheat remaining sauce, adding a splash of water if needed to loosen. Spoon over squash, and add fresh basil and mint.

PER SERVING: 156 CAL; 5G PROTEIN; 6G FAT; 24G CARB (5G SUGARS); 397MG SODIUM; 3G FIBER

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