This winter squash agrodolce is a flavorful and comforting dish that's perfect for the colder months. Tender cubes of roasted winter squash are tossed in a sweet and tangy balsamic glaze, infused with garlic and fresh herbs. The result is a dish that's both savory and sweet, with a hint of acidity that balances the richness of the squash. Serve it as a side dish or appetizer for a cozy and satisfying meal!
Ingredients: 1 medium winter squash such as butternut or acorn, peeled, seeded, and diced. 2 tablespoons olive oil. Salt and pepper, to taste. 2 tablespoons balsamic vinegar. 1 tablespoon erythritol or low-carb sweetener of choice. 2 cloves garlic, minced. 1 tablespoon fresh rosemary, chopped. 1 tablespoon fresh thyme leaves.
Instructions: Preheat the oven to 400F 200C. Place the diced winter squash on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Roast the squash in the preheated oven for 20-25 minutes, or until tender and caramelized around the edges. While the squash is roasting, prepare the agrodolce sauce. In a small saucepan, combine the balsamic vinegar, erythritol, minced garlic, rosemary, and thyme. Bring to a simmer over medium heat and cook for 2-3 minutes, stirring frequently, until the sauce has thickened slightly. Remove the roasted squash from the oven and transfer it to a serving dish. Drizzle the agrodolce sauce over the squash and toss to coat. Serve the winter squash agrodolce immediately as a delicious side dish or appetizer. Enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
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