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Photo Credit: Elizabeth Newman

Roasted Acorn Squash Agrodolce

20 MINPrep Time
35 MINCook Time
6Servings
by Giada De Laurentiis
Intermediate
Photo Credit: Elizabeth Newman
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Roasted Acorn Squash Agrodolce

Servings

6

Prep Time

20 minutes

Cook Time

35 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Roasted Acorn Squash Agrodolce

Ingredients

  • 2 large acorn squash
  • 1/4 cup extra virgin olive oil
  • 1 1/2 teaspoons kosher salt (divided)
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground cinnamon
  • 1/4 cup 1/2 a stick unsalted butter, at room temperature
  • 1/4 cup apple cider vinegar
  • 2 tablespoons sugar
  • 1/4 cup mascarpone cheese
  • 1/4 cup smoked almonds
  • 15 fried sage leaves

Instructions

  1. As seen on: Giada's Holiday Handbook, Season 2, Episode 5. Christmas at Giada's.
  2. Preheat the oven to 450 degrees F.
  3. Using a chefs knife, cut off a small amount of the top and bottom of the squash. Set the squash on a flat side and cut it in half. Using a large spoon, scoop out the seeds and discard. Cut each half into 5 wedges and place them in a large bowl. To the bowl add the olive oil, 1 teaspoon salt, cayenne and cinnamon. Using your hands, toss well to coat. Place the seasoned squash on a rimmed baking sheet and bake for 35 minutes or until golden brown and fork tender. Flip the squash half way through to ensure even browning.
  4. Place butter in a small skillet and melt over medium heat until the foam subsides and the solids begin to smell nutty and turn brown, about 3 to 4 minutes. Allow the butter to cool for 2 minutes. In a small bowl whisk together the vinegar and sugar until the sugar is dissolved. Whisk in the brown butter. Use a rubber spatula to get all the brown bits out of the pan. Season with the remaining 1/2 teaspoon salt. Lay the squash on a rimmed platter and spoon the vinaigrette over the squash. Dollop with the mascarpone and sprinkle with the almonds and sage.

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
26 grams
Protein
4 grams
Fat
20 grams
Saturated Fat
6 grams
Cholestrol
20 milligrams
Sodium
508 milligrams
Fiber
4 grams
Sugar
5 grams
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gluten free
vegetarian

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