Thankful for Squash

Giving thanks and giving squash 

Thanksgiving is less than a week away. Maybe you're one to keep with tradition and use the same recipes over and over -OR- maybe you're looking to put a spin on a classic. If you fall into the later category, and would like to try something so simple and delicious, then look no further: Squash is the theme, and your family will certainly give thanks if you bring one of my favorite dishes, squash agrodolce (scroll down for recipe). This sweet-savory autumn specialty is one of my go-to recipes - requiring very little effort to make, and a short list of ingredients. 

First things first

Before we get to the recipe, some things to say about winter squash:

Evidence shows humans have been eating squash for over 12,000 years. Buttercup, butternut, delicata, hubbard, kabocha, pumpkin, and acorn (to name just a few) are the most notable winter squash varieties. But, here in the Midwest, we are especially blessed: We have a large selection of unique varieties like sweet dumpling, blue hokkaido, "Cinderella pumpkins" like rouge vif d'etampes and long island cheese, red kuri, turban, sugar pie, and white pumpkins. 

Whew, that's a lot. Rather than go into each flavor profile and use, I'll recommend you visit the Spruce Eats, as they do a lovely job explaining the differences and history. 

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More squash facts

Season: autumn - winter
Taste: starchy to sweet once cooked, nutty
Nutrition: mostly carbs (the healthier ones), some protein, and very little fat
Volume: quiet to moderate
Technique: bake, boil, braise, grill, pickle, puree roast, sauté, steam, stew, stuff 
Favorite Flavor combos:
winter squash + ginger + pear + cinnamon
winter squash + cashews + cilantro + coconut + curry
winter squash + garlic + leeks + olive
winter squash + thyme + garlic + olive + shallots
winter squash + kale + red onion + apples

Build your own recipes by using complimentary flavors from these foods: 

fruit: APPLES, including JUICE & CIDER, dates, fig, pear, quince, raisins
beans (navy, black beans, garbanzo, butter, adzuki)
butter
spices: cardamom, cayenne, CINNAMON, cloves, coriander, CURRY, CUMIN, nutmeg, turmeric, GINGER
nuts: cashews, chestnuts, walnut, pistachio, pecan
veggies: cauliflower, celery, carrot, bell peppers, corn, fennel, kale, leeks, mushrooms
mustard, greens, ONIONS, parsnip, radicchio, potatoes
CHEESE, e.g. blue, cheddar, feta, fontina, Gruyère, mozzarella, Parmesan, pecorino, ricotta, Romano
chiles
herbs: cilantro, mint, parsley, tarragon, thyme, sage, rosemary
COCONUT
eggs
GARLIC
honey
citrus: lemon, lime, orange
maple syrup
mirin
miso
olive
seeds: flax, pumpkin, sesame 
soy sauce
tofu

​Squash Agrodolce 

Serves 8 as a side
3 lbs winter squash (choose a variety: kabocha, delicata, butternut) cut into 1" pieces
2 tbs olive oil 
kosher salt and pepper
2 hot peppers, thinly sliced
3/4 cup red wine vinegar
1/4 cup honey
2 tbsp golden raisins
1 tsp red pepper flakes

Directions:
Preheat oven to 400F
Toss squash in a bowl with olive oil and a pinch of salt and pepper. Lay on a baking sheet evenly and cook until squash has cooked completely, golden brown in color and tender, about 20-25 minutes. If you have many varieties of squash and/or do not cut them into the same size, use separate baking sheets. 

Meanwhile, in a small saucepan, add chiles, vinegar, honey, raisins, and red pepper flakes. Bring to a boil, then reduce to simmer, and reduce until consistency is thick and syrupy, about 10 minutes. 

Brush half of the warm agrodolce sauce over the squash and when ready to eat, top off the squash with the remaining sauce. Finish with freshly cracked black pepper and sea salt. 

Substitutions:
-because we don't always have what the recipe calls for on hand-
red wine vinegar --> cider vinegar --> white wine 
honey --> maple syrup 

Want more? Who doesn't. Check out the recipe vault, or look into other squash favorites like dorayaki and squash lasagna.