Agrodolce is a sweet-and-sour Italian sauce made by reducing vinegar and sugar. This easy vegetarian recipe gets its spicy kick from the serrano pepper, which makes a delicious complement to the honeynut squash. File under "fall recipe" with all the flavors.

Adam Dolge
Source: EatingWell Magazine, November 2019
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Ingredients

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Directions

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  • Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.

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  • Drizzle squash with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt and pepper. Place, cut-side down, on the prepared pan. Bake until starting to soften, about 15 minutes. Turn the squash over and continue baking until lightly browned and tender, 15 to 20 minutes more.

  • Meanwhile, heat the remaining 1 tablespoon oil in a small saucepan over medium-low heat. Add onion and cook, stirring occasionally, until very soft, 4 to 8 minutes. Add serrano and cook, stirring occasionally, until starting to soften, about 1 minute. Stir in vinegar, apricots, brown sugar and the remaining 1/4 teaspoon salt. Bring to a simmer. Reduce heat to maintain a simmer and cook until reduced to 3/4 cup, about 25 minutes.

  • Serve the squash with the sauce and walnuts.

Nutrition Facts

242.3 calories; protein 3.1g 6% DV; carbohydrates 35.2g 11% DV; exchange other carbs 2.5; dietary fiber 4.5g 18% DV; sugars 18.8g; fat 12g 18% DV; saturated fat 1.5g 7% DV; cholesterolmg; vitamin a iu 15588.3IU 312% DV; vitamin c 32.2mg 54% DV; folate 50.5mcg 13% DV; calcium 86.6mg 9% DV; iron 1.6mg 9% DV; magnesium 65.9mg 24% DV; potassium 690.9mg 19% DV; sodium 298.5mg 12% DV; added sugar 9g.