Joyce Goldstein

Zucca Gialla in Agrodolce

Sweet-and-Sour Squash

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Preparation info

  • Difficulty

    Medium

  • Serves

    6 to 8

Appears in

Cucina Ebraica: Flavours of the Italian Jewish Kitchen

Cucina Ebraica

By Joyce Goldstein

Published 1998

Sicily is probably the origin of this recipe, adapted from Cia Eramo’s La cucina mantovana. It is identical to the classic fegato ai sette cannoli, named after a fountain in Palermo with seven spouts. Few people in the surrounding poverty-stricken neighborhood could afford meat. Pumpkin is meaty, however, and when cooked has so much body that they likened it to liver (fegato). Use pumpkin, Hubbard, butternut, or another large yellow hard-skinned winter squash for this dish.

Ingredients

  • 2-pound piece butternut squash or pumpkin
  • ⅓ cup olive oil, or as needed
  • ½ cup coarsely chopped fresh mint
  • 2 or 3 large cloves garlic, sliced paper-thin
  • ½ cup red wine vinegar
  • ½ cup sugar
  • Pinch of ground cinnamon (optional)
  • Salt and freshly ground black pepper to taste

Method

Halve the squash, discard the seeds and fibers, peel the halves, and cut the pulp into ⅓-inch-thick slices.

Warm half the olive oil in a large sauté pan over medium heat. In batches, add the squash slices and sauté, adding oil as needed and turning to brown both sides, until tender, 6 to 8 minutes. Using a slotted spatula, transfer to a serving platter. Cover with the mint and garlic.

To the oil remaining in the pan, add the vinegar, sugar, and the cinnamon, if using, and cook until the sugar dissolves and the sauce thickens, about 5 minutes. Season with salt and pepper.

Pour the sauce over the squash. Serve at room temperature.

© 1998 Joyce Goldstein. All rights reserved.