Delicata Squash w Cabbage & Agrodolce Onions

More squash recipes.......sorry, not sorry.

I saw Justine Snacks (no relation to Stacey Snacks) make this recipe on her instagram one night, and I woke up craving it the next morning.

She makes this gorgeous pan seared cabbage with delicata squash in an agrodolce sauce (an Italian "sweet and sour" sauce, usually containing acid and something honey, raisins, sugar).

Her recipe was a little confusing and I had to read it too many times, so I decided to do my own thing and ROAST the squash and ROAST the cabbage wedges (vs. her pan searing all the veggies), so I could concentrate on the sage agrodolce topping on the stove top.

This was a wonderful, mouth watering side dish or lunch, and why didn't I think of this combination?  I am the queen of pickled onions.

Here is how I made it:

2 Delicata squash, sliced and seeds removed, cut into half moons
1 head of red cabbage, sliced into wedges
1/2 red onion, sliced thinly
bunch of sage leaves
1/4 c honey
3 tbsp red wine vinegar
2 tbsp water
chopped hazelnuts to garnish (optional)

Line 2 baking sheets with parchment paper and lay out your cabbage wedges on one sheet, and the squash pieces on the other.  
Drizzle all with olive oil, kosher salt & pepper.

Roast at 425F for about 25-35 minutes, turning one time, until browning.

Slice the red onions and transfer to a bowl.

Meantime, make the agrodolce sauce.

In a heavy skillet, heat some olive oil and fry up the sage leaves, until crispy, about 2 minutes.    Whisk in the honey and water to the pan with the sage and simmer a minute, then add the vinegar to finish and cook another minute or two.

Pour the sauce over the sliced red onions in the bowl.

When the squash and cabbage are finished, chop up the cooked cabbage and plate on top of the roasted squash.

  Pour the onion sage mixture over them and garnish with chopped hazelnuts (Justine uses hemp seeds, I am not that wholesome).

Drizzle with chili oil (or hot pepper flakes) to serve.

Sounds a lot more complicated than it really is.



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