Squash Agrodolce

I have been obsessed with Carbone’s version of the squash agrodolce - so much so that I googled and combined multiple recipes to make the perfect dish. There seemed to be a shortage of squash in the markets all of a sudden which seemed crazy so I decided to try 4 different types of squash. I used acorn squash, kabocha squash, butternut squash and a white organic squash. The winner for me was the butternut squash. It had the most flavor and the sweetness combined with the heat from the cayenne pepper were my and my friends’ favorite (Of course I had them test drive all four with me!) I’d love to hear what your thoughts are!

Ingredients:

2 butternut squash or any squash that you enjoy - acorn,white, kabocha, etc.

1/2 cup virgin olive oil

1/2 - 1 teaspoon cayenne pepper (depends on your personal taste - I like things hot!)

2 teaspoons cinnamon

Kosher salt & Fresh ground pepper

8 tablespoons unsalted butter

1/2 cup apple cider vinegar

4 tablespoons dark brown sugar

1/2 cup mascarpone cheese

1/4 cup pumpkin seeds plus all the seeds from the squash that your are cooking

Directions:

1. Preheat the oven to 450 degrees F

2. Split the butternut squash length wise and scoop out the inside seeds and set aside. It is sometimes easier to make the top and bottom flat so you can cut the top and bottom off before slicing down the middle.

3. For the other squash I tried to replicate the star shape at the top of squash that they had at Carbone.

4. Combine olive oil, cayenne, cinnamon and 1 teaspoon salt & fresh ground pepper - taste to see if you like the amount of heat / cinnamon.

5. Using a pastry brush, paint the squash flesh with the oil mixture. I used my hands to rub the oil mixture on the outside of the squash as well. If you’re making the smaller ones with the hole cut off the top scoop out the seeds and pour some of the oil mixture and rub around the inside.

6. Line a cookie sheet with parchment paper and place the squash on it, Bake for 30-45 minutes. The squash is done when a fork pierces easily through the flesh.

7. Toss the all the seeds in the oil mixture and bake for 10 - 15 minutes, until they are dried and toasted.

8. Melt butter over medium heat until it turns brown and the solids begin to smell nutty, about 3- 4 minutes. Allow the butter to cool for 2 minutes. Meanwhile, whisk vinegar & sugar until it is dissolved and then whisk the two together in the pan with the butter, scraping up all the good brown butter pieces on the bottom of the pan. Season with 1/2 teaspoon of salt and freshly ground black pepper.

9. Cut the squash open, drizzle with the butter mixture, a dollop of mascarpone cheese and a spoonful or two of the toasted seeds.

Note: You can cut the squash in pieces before you roast, toss with the oil mixture - it’ll take less time to cook.

Personally I like the presentation of the whole squash first - just depends on your timing and preference.