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Delicata Squash with Agrodolce<\/p>\nDelicata Squash with Agrodolce<\/p>\n
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1 delicata squash<\/p>\n
Kosher salt<\/p>\n
3 shallots sliced<\/p>\n
1\/4 cup olive oil<\/p>\n
1\/4 cup golden raisins<\/p>\n
1\/4 cup white wine vinegar<\/p>\n
1 T. sugar<\/p>\n
Freshly ground black pepper<\/p>\n
<\/p>\n
Cut off one end of each of the squashes to reveal the seeds and core. Using a long-handled spoon, scrape out the seeds and discard (or save for another use). Cut the squash crosswise into \u00bc-inch-thick slices. Heat a grill or a grill pan over moderate heat. Do not oil the grates of the grill or the pan, but make sure they are very clean. Have a platter and a piece of foil on hand. Dry-grill the squash until charred on one side, about 5 minutes, then use tongs to flip the squash and continue to cook until the slices are well browned and almost tender, about 5 minutes more. As the slices are grilled, transfer them to a platter and cover with foil. Season lightly with salt and keep tightly covered while you make the agrodolce. Combine the shallots and olive oil in a skillet over moderate heat and cook, stirring from time to time, until softened and golden brown in spots, about 10 minutes. Stir in the raisins, vinegar, sugar, 1 tsp. salt and several grinds of black pepper and simmer until the mixture has reduced to a juicy glaze, about 2 minutes. Immediately pour the shallot mixture over the squash and let sit at room temperature for at least 1 hour before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
Delicata Squash with Agrodolce 1 delicata squash Kosher salt 3 shallots sliced 1\/4 cup olive oil 1\/4 cup golden raisins 1\/4 cup white wine vinegar 1 T. sugar Freshly ground black pepper Cut off one end of each of the squashes to reveal the seeds and core. Using a long-handled spoon, scrape out the seeds and discard (or save for another use). Cut the squash crosswise into \u00bc-inch-thick slices. Heat a grill or a grill pan over moderate…<\/p>\n