Pan-Fried Sweet-&-Sour Squash

Name: Pan-Fried Sweet-&-Sour Squash (Zucca in Agrodolce)
Total time: 3 h 40 min
Cuisine: Italian
Ingredients: ½ large butternut squash (about 21 ounces, or 600 g, after the prep in step 1); Extra-virgin olive oil, for frying (in this case, EVOO is a must); Salt and freshly ground black pepper; Salt and freshly ground black pepper; About 12 fresh mint leaves; 1 clove garlic, chopped; ¼ cup (60 ml) white wine vinegar; 2 tablespoons (30 g) granulated sugar, or to taste

Zucca in Agrodolce

Preparation info

Yield:
4
servings

Difficulty
Easy
Ready in
4 hr

Appears in

The Italian Family Kitchen

By Eva Santaguida and Harper Alexander

Published 2024

About

Agrodolce roughly translates to “sweet and sour.” This flavor profile is very common in Sicilian kitchens, usually combining tart vinegar with sugar. This is one of our favorite squash recipes, and it is always a big hit among guests who try it with us in southern Italy.

Ingredients

½ large butternut squash (about 21 ounces, or 600 g, after the prep in step 1)

Europe
Italy
Sicily
Side dish
Gluten-free
Vegan

Method

Peel the squash and cut it into ½-inch-thick (13 mm) slices. (The shape and length of the slices don’t matter.)
Fill a large pan with about ½ inch (13 mm) of olive oil and heat over medium-high heat. Working in batches, fry the squash slices on both sides until lightly browned and tender, about 5 minutes total. Remove to a rimmed plate or shallow casserole dish