Acorn Squash Agrodolce with Shaved
Grana Padano & Hazelnuts
Acorn squash is tossed in agrodolce, the traditional Italian sweet and sour sauce, and garnished with rich and nutty Grana Padano and hazelnuts.
½ cup sherry vinegar
¼ cup honey
¼ teaspoon salt, plus more to taste
1 small acorn squash, halved and cut along creases
1 tablespoon olive oil
¼ cup Grana Padano shavings
3 tablespoons chopped toasted hazelnuts
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
In a small sauce pan over medium heat, bring vinegar, honey and salt to a gentle boil until reduced by half, about 15 minutes. Chill 5 minutes; set aside.
In a large mixing bowl, toss squash with olive oil; season with salt. Arrange on baking sheet. Roast until fork tender, about 20 minutes.
Remove squash to a serving plate. Drizzle with sherry mixture. Garnish with Grana Padano and hazelnuts.