Butternut Squash Agrodolce

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.

Yield: Serves 6 (serving size: 1/6 of squash)
Recipe from Oxmoor House

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 142
  • Fat: 4.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 1.6g
  • Carbohydrate: 26.6g
  • Fiber: 3.2g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 327mg
  • Calcium: 79mg


  • 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


  1. 1. Preheat oven to 400°.
  2. 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. 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.
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