Butternut Squash & Pumpkin Seed Agrodolce
Butternut Squash & Pumpkin Seed Agrodolce
Recipe courtesy of Chef Joey Ward, Southern Belle
Rated 3.8 stars by 4 users
Category
Appetizer, Snack
Servings
1
-
Ingredients
-
1 butternut squash, unpeeled & deseeded
- 2 cups sugar
- 2 cups apple cider vinegar
- 1/2 cup pumpkin seeds, toasted
- 1 cinnamon stick
- 1 tsp kosher salt
-
Nanobond Saucepan
Products to Use:
Directions
Cut the butternut squash in half lengthwise and remove the seeds. Cut each half into thirds lengthwise and then cut into 1/4” slices. Do not peel the squash
Place squash into a NanoBond saucepan with sugar, vinegar, and cinnamon.
- Cook on medium heat until the liquid become syrupy, and the squash is tender and partially translucent.
- Mix in the pumpkin seeds and salt. Cool down. Remove cinnamon stick before serving.
To serve, grill crusty bread and spread on goat cheese. Top with agrodolce and enjoy!
