I recently watched Chef Lidia Bastianich prepare Butternut Squash with an Agrodolce sauce (sweet and sour sour). She fried the squash on both sides and then marinated the squash with the sauce. I thought it was very unusual and I don’t recall having squash prepared in such a way. I thought Id give it a try.
Ingredients for about 8 servings
1 cup apple cider vinegar
1/2 teaspoon course sea salt (1/4 for recipe and 1/4 to sprinkle on squash)
6 garlic cloves – sliced very thin
1 Tablespoon extra virgin olive oil
2 lb butternut squash
1 cup vegetable oil
10-20 basil leaves – Torn well or chopped
In a small fry pan simmer the vinegar, sugar, 1/4 teaspoon salt and reduce by half. Add the garlic slices. Put to the side and refrigerate when you can.
Peel Squash. Lidia uses a knife to trim the squash shell off. I did one with a knife and it was somewhat difficult. I used a carrot peeler on my second squash and i thought it was much easier. Use whatever is easier for you. For the recipe Lidia suggest to cut the squash slices in one inch pieces and cut the rounds in half.
Put a cup of vegetable oil in a bigger fry pan on medium high heat and fry the squash for three minutes a side or until fork tender and flip squash pieces and fry the other side for two or three minutes more.
Put the fried pieces of squash on a paper towel lined pan or sheet tray. Salt the squash. Repeat with the squash till done.
In a pan or tray lay out the squash. spring with the basil and olive oil and drizzle the marinade.
Cover tightly with plastic wrap.
The squash needs to marinate at least three hours. Overnight is suggested.