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 blog readership is down and it takes so much time to do a post with photos.......instagram is much easier.

Love, Stacey