“Agro Dolce” in Italian translates to Sour and Sweet. With Fall upon us, this vegetarian side dish
is a real crowd pleaser, and celebrates the best of the season
Makes 4-6 servings
Ingredients:
2 delicata squash, cut in half lengthwise, cored and cut into ½ inch pieces
½ small purple cabbage, sliced thinly
½ red oinion, sliced thinly
¼ cup toasted pinenuts
½ cup granulated sugar
1 cup sherry vinegar
Extra virgin olive oil
Salt and freshly ground black pepper
Procedure:
1. Preheat oven to 425F. Toss squash in extra virgin olive oil, salt and pepper. Arrange on a
baking sheet and roast in oven for 8-10 minutes, or until slightly tender to the touch. Set
aside.
2. In saucepan, over medium high heart, bring sherry vinegar and sugar to a boil, and
reduce to a syrup consistency. Approximately 4-6 minutes.
3. In bowl, combine sliced purple cabbage and red onion. Pour agrodolce liquid over
veggies and toss to combine.
Plating:
1. Place roasted squash on serving platter. Top with cabbage and onion agrodolce. Sprinkle
toasted pinenuts on top. Drizzle with a little extra olive oil, salt and freshly ground black
pepper. Enjoy!
If you want more delicious recipes from Ellen, reach out to her at ellen.fobes@gmail.com or (314) 249-7617