Roasted Seasonal Squash Recipe
Delicata Squash, Acorn Squash, Agrodolce (Apple Cider Vinegar, Agave), Crispy Shallot Crumb (Panko Breadcrumbs, Sage, Rosemary, Parsley, Shallots), EVOO, Salt. Vegan. Contains wheat
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Ingredients
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Roasted Seasonal Squash Ingredients
Method
Cooking Directions
- 1
Prepare the Squash
Preheat the oven to 400°F (200°C). Cut the delicata and acorn squash in half lengthwise, scoop out the seeds, and slice into 1-inch thick half-moons. Place in a large mixing bowl.
- 2
Season the Squash
Drizzle 2 tablespoons of EVOO over the squash and sprinkle with salt. Toss to coat evenly. Spread the squash pieces in a single layer on a baking sheet.
- 3
Roast the Squash
Roast in the preheated oven for about 25-30 minutes or until tender and caramelized, flipping halfway through.
- 4
Prepare the Agrodolce Sauce
In a small bowl, whisk together the apple cider vinegar and agave syrup. Set aside.
- 5
Make the Crispy Shallot Crumb
While the squash is roasting, finely chop the shallots, sage, rosemary, and parsley. In a frying pan, heat the remaining 2 tablespoons of EVOO over medium heat. Add the shallots and sauté until golden brown. Stir in the panko breadcrumbs and herbs, cooking until the breadcrumbs are crispy and golden.
- 6
Combine and Serve
Once the squash is done roasting, drizzle the agrodolce sauce over the top and sprinkle with the crispy shallot crumb. Serve warm.
