Squash Agrodolce: Delicata done different

Delicata Squash Agrodolce

Delicata squash in agrodolce sauce, pepitas, pearl onions and sultanas.

Being married to a chef has its ups and downs. The upside is pretty obvious — he makes amazing, creative and delicious food. But considering I rarely see him (this would be the downside), I’m certainly not dining on homemade, perfectly plated 10-course meals all week long.

In fact, most nights I do all of the cooking, leaving him a plate of food for when he gets home around midnight. Even on the days when he’s off work — in the industry this is almost always Sundays and Mondays for chefs — he is often too exhausted to cook (yet another reason I’m endlessly grateful for the kick ass taco cart right by our house).

However, over the past few weeks he has been wooing me with fantastic Monday night meals. One of my recent favorites included a plate full of tender delicata squash in agrodolce sauce (an Italian version of sweet and sour made with sugar and vinegar), beets with pickled peppers and ricotta salata and hand torn pasta in a Parmesan brodo. Yeah. It’s serious.

2014-09-30_1412090363

The original dish — I subbed pearl onions for his cipollino. These are certainly more of a “statement” onion…

A simple dinner for two...

A simple dinner for two…

While everything was incredible, my favorite dish of the evening was the delicata. The tang from the agrodolce wonderfully balanced the sweetness of the squash, and the sultanas and pepitas added a bit of autumn swagger. It was also a pleasant change to the overly sweet squash recipes that are ubiquitous this time of year.

Continue reading