Butternut Squash Agrodolce

Oxmoor House
Butternut Squash AgrodolceRecipe
Photo: Oxmoor House
Roasted butternut squash is a classic fall dish. A tangy sweet-and-sour vinaigrette made with honey and red wine vinegar and a garnish of vibrant basil and mint gives this well-loved dish a delicous new twist.
Serves 6 (serving size: 1/6 of squash)


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1 (2-pound) butternut squash, peeled and cut into 1/2-inch-thick wedges
2 tablespoons olive oil
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
3 tablespoons red wine vinegar
3 tablespoons honey
1/4 cup chopped fresh basil
3 tablespoons chopped fresh mint


Total: 45 Minutes

1. Preheat oven to 400°.

2. Place squash on a baking sheet. Drizzle with oil, and sprinkle with 1/2 teaspoon salt and pepper, tossing to coat. Bake at 400° for 35 minutes or until squash is tender and golden.

3. Combine vinegar, honey, and 1/2 teaspoon salt in a small bowl. Place cooked squash on a platter. Drizzle with honey mixture, and toss to coat. Sprinkle with basil and mint.

Created date

September 2013

Nutritional Information

Calories 142
Fat 4.7 g
Satfat 0.7 g
Monofat 3.3 g
Polyfat 0.6 g
Protein 1.6 g
Carbohydrate 26.6 g
Fiber 3.2 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 327 mg
Calcium 79 mg