Sweet & Sour Butternut Squash - Zucca Gialla in Agro-Dolce
Prep time
Cook time
Total time
Serves: 6 to 8
  • 2½ pound of butternut squash
  • 1 bunch of thyme
  • 4 Tbs. olive oil
  • Salt
  • Freshly ground black pepper
  • 1 cup of pomegranate seeds, generally 1 medium-sized pomegranate
  • ½ cup lightly toasted walnut pieces
  • 1 shallot, minced
  • 2 Tbs. pomegranate molasses
  • 2 Tbs. balsamic vinegar
  • Juice of one small lemon
  • 2 Tbs of the leaves from the bunch of thyme listed above
  • ½ cup olive oil
  1. Preheat the oven to 400ยบ and line a heavy duty baking tray with parchment paper. Peel and seed the butternut squash then cut it into ¾ to 1-inch pieces. Lay the butternut squash pieces on the tray, drizzle with the 4 tablespoons of olive oil, season with salt and pepper and about 3 teaspoons of the leaves from the thyme bunch. Place into the preheated oven and roast until the edges are brown and the center is soft when pierced with a fork. This should take anywhere from 25 to 45 minutes depending upon your oven, Halfway during the cooking process turn the squash pieces to ensure even browning.
  2. While the butternut squash is roasting prepare the dressing by combining the minced shallot, pomegranate molasses, balsamic vinegar, lemon juice, 2 tablespoons of thyme leaves, ½ cup olive oil, salt, and freshly ground black pepper. Whisk until emulsified.
  3. Remove the tray of butternut squash from the oven and allow to cool until warm, then place in a bowl and mix gently with ½ of the dressing. At this point, you can refrigerate the squash and finish assembling the dish in the next day or two.
  4. This dish is best served at room temperature, so if you did refrigerate it, remove a few hours prior to serving. At serving time, taste the butternut squash before you add the remaining dressing. Add enough of the dressing as to your taste, season with additional salt and pepper if necessary and mix. Gently add in ½ of the pomegranate seeds and ½ of the toasted walnut pieces. Top with the remaining pomegranate seeds and walnuts, garnish with some thyme sprigs and serve along side your favorite roasted meats.
Recipe by LaBellaSorella at http://labellasorella.com/2015/11/sweet-sour-butternut-squash-zucca-gialla-in-agro-dolce/