Roasted Acorn Squash Agrodolce

Roasted Acorn Squash Agrodolce

:20 Prep
:35 Cook
:55 Total
6 Serves

What You'll Need:

  • 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


Level: Moderate

As seen on: Giada's Holiday Handbook, Season 2, Episode 5. Christmas at Giada's.

Preheat the oven to 450 degrees F.

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.

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.

*Cooks note: To fry sage leaves, heat a small sauce pan with 1 inch of vegetable oil over medium high heat. Test if the oil is ho enough by touching the tip of a sage leaf in the oil. If it bubbles, the oil is ready for frying. Fry the leaves 3 to 4 at a time until the bubbles subside and the leaves become crisp. Drain on a paper towel lined plate and sprinkle with a pinch of salt.