Sicilian Sweet & Sour Pumpkiin Squash
Submitted by mouse
Roasted pumpkin or butternut squash tossed in a Sicilian agrodolce of caramelized onions, red wine vinegar, sugar, and fresh mint. A vegetarian side dish bursting with sweet-sour contrast.
YIELD
4 servingsPREP
25 minCOOK
45 minREADY
70 minThis is one of those Sicilian side dishes that sounds simple on paper but absolutely floors people at the table.
Pumpkin (or butternut squash) gets roasted until tender but still firm enough to hold its shape when cubed.
Meanwhile, thinly sliced onions simmer in vegetable stock until soft, then get hit with sugar and red wine vinegar. They cook down into a glossy, caramelized agrodolce syrup that’s equal parts sweet and tangy.
Toss the warm pumpkin cubes in that sticky, golden sauce, finish with a generous handful of fresh chopped mint, and you’ve got a side dish that steals the show from whatever main course you planned.
Pro Tips
- Use butternut squash if you can’t find a good baking pumpkin. It holds its shape better and has a reliable sweetness that works with the agrodolce.
- Don’t overbake the squash. You want it tender enough to eat but firm enough to cube without falling apart. Check it at 40 minutes.
- Watch the onions closely once you add the sugar. The line between caramelized and burnt is thin, so stir often and add a splash of water if they darken too fast.
- The mint is not optional. It cuts through the sweetness and adds a bright, herbal lift that makes the whole dish sing.
Ingredients
Directions
Preheat the oven to 375℉ (190℃).
Cut the pumpkin in half and remove the seeds.
Place the pumpkin cut side down on a baking sheet.
Bake about 45 minutes or until tender but not mush.
The pumpkin flesh should be firm enough to cut into ½-inch cubes or slices.
Sprinkle with salt and pepper.
Bring 1 cup of the stock to a boil in a saucepan and cook the onions in it, uncovered, over moderate heat until tender.
When most of the liquid has evaporated, sprinkle the onions with sugar and cook until the onions begin to caramalize.
Add the vinegar and the remaining stock and continue to cook until deep golden brown but not burned.
Add water if the mixture seems dry; the onions should end up in a sweet and sour syrup.
Toss the pumpkin cubes with the onions mixture and stir well to coat.
Sprinkle with coarsely chopped mint.
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