I’ve been stuck at home for the past several months because of a planned and then unplanned hip surgery (see more below). I normally love going to pick out my own produce at the bustling LA farmers markets, but that’s been impossible of late. With walking and driving still on pause, Mark is doing a great job of taking care of me and grocery shopping, too. The only miscommunication has been over the word squash. (Mark, a zucchini is definitely not a winter squash.)
As for those winter squash now in the markets – roasted winter squash is one of my favorite foods this time of year. I love (almost) all of them – kabocha, delicata, acorn. Butternut tests my patience with its stubborn skin, and spaghetti squash I’ll never quite understand. What I love most about kabocha, delicata, and acorn squash is that after roasting, the skin becomes soft and edible – a delicious bonus.
This classic Italian recipe marries the rich flavor of roasted squash with the sweet-and-sour flavors of vinegar and sugar. Add in a few raisins, some pine nuts, and onions and the magic happens. The hardest part is handling the squash itself. Squash are all very odd shapes that like to roll around. They need a steady hand and a sharp knife to cut, seed, and slice but the payoff is worth it. (Just be careful!)
In a way, this sweet and sour combination made me think of my journey over these past months. A planned hip replacement snowballed into two surgeries, about a month apart. And the second surgery ended up being a much longer than expected hospital stay. I did learn a few lessons along the way. Lesson one: when you have a long procedure with serious anesthesia, take the cell phone away from the patient. 😊 Otherwise, they start calling people in the middle of the night from crazy waking dreams asking to be rescued from imaginary places. Lesson two: bring your own food. Even at the best hospital, the meals are, well…forgettable. Mark kept me nourished with home-cooked meals and the occasional takeout, making life that much sweeter while stuck in the hospital.
Now, thankfully, I’m back home with full recovery in sight, ready to rejoin Michele for our next podcast, and grateful to be easing back into my normal routine.
So, here’s to fall, to healing, AND to roasted squash in all its sweet-and-sour glory. Ci vediamo presto—see you soon! Enjoy every bite, and happy fall! 🍁
Sweet and Sour Winter Squash (Zucca in Agrodolce)
Ingredients
- 3 tbsp cider or white wine vinegar
- ¼ cup water
- ½ cup dried golden raisins
- ⅓ cup pine nuts
- 1 red onion, peeled and sliced
- 2 tbsp brown sugar
- ½ kabocha or acorn — or — 1 whole delicata squash
- Extra virgin olive oil
- Salt and pepper
Instructions
- In a small saucepan or microwave, heat the vinegar and water until warm. Add the golden raisins, stir and remove from heat to cool.
- Place a small dry frying pan over medium-low heat. Add the pine nuts and toast lightly by swirling them around in the pan for a few minutes. Immediately remove to a bowl.
- In a small sauté pan with a lid, place over medium-low heat and add 1 tbsp of extra virgin olive oil. Add the sliced onions and a pinch of salt. Stir and cover and let them soften, stirring occasionally. When soft add the brown sugar and stir. Finally, reserving the soaking liquid, squeeze out the golden raisins and add to the onion mixture and stir.
- Preheat oven to 400℉.
- Cut open the squash and remove the seeds and membranes with a tablespoon. Carefully cut the squash into pieces (for kabocha and acorn, slice into wedges; for delicata slice into rings and then half ring).
- Place the squash in a medium bowl, drizzle with extra virgin oil, a very generous pinch of salt and some ground pepper. Toss to coat the squash. Place on a roasting pan covered with parchment paper. Roast for approximately 30 minutes until lightly browned, turning over midway.
- Clean out the bowl you use for preparing the squash. Add the warm cooked squash and the onion/raisin mixture. Very gently toss together. Place on a serving plate in layers topping each layer with pine nuts. Add a little of the soaking liquid for taste and to loosen up the squash.
- Serve immediately or place in the fridge to marinate and serve after bringing back to room temperature.