Roasted Squash w/ Agrodolce
This recipe has "me" written all over it. Agrodolce. Sweet & Sour. Anchovies, capers, raisins......my favorite flavor profile. I must've been Sicilian in a former life. Here, I roasted butternut squash with kosher salt, pimenton & olive oil at 400F for about 25 minutes (flip after 15 minutes) on a parchment lined sheet pan. While the squash is roasting, make the agrodolce: 2 shallots or half red onion, sliced 1 tbsp capers 2 tbsp raisins 3 anchovies 3 tbsp red wine vinegar 1 tbsp balsamic vinegar a few tablespoons of olive oil Cook this mixture on low heat for a few minutes, until the shallots are cooked and the raisins are plumpy! I plated the squash with a fresh ball of mozzarella (burrata also good) and spooned some of the sauce on top. A sprinkle of toasted chopped hazelnuts, please. Fresh basil or mint would be fantastic here, but it's winter, and I only had parsley. This was a 10! Sorry for the short posts lately.........I think ...
