Name: Kabocha Agrodolce
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

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Kabocha Agrodolce

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

Course: Entree

Keyword: agrodolce, butternut squash, fall 2018, japanese pumpkin, japanese squash, kabocha

Servings:

Calories: 156kcal

Author: Jorge de la Torre

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

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.
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.
Brush half of warm sauce over warm squash. Transfer to a platter.
Just before serving, reheat remaining sauce, adding a splash of water if needed to loosen. Spoon over squash, and add fresh basil and mint.

Nutrition

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