Butternut Squash Toasts with Sweet and Sour Sauce (Agrodolce)
Agrodolce is an Italian condiment that means sweet and sour. In Italy, it’s made with honey, red wine vinegar, fruits and sometimes pine nuts. Our recipe is adapted for our pantry, using maple syrup, cider vinegar, raisins, pumpkin seeds and a good quantity of capers. Serve this sweet and tangy sauce still warm over a […]
Ingredients
- 1 medium butternut squash, peeled, halved and seeded
- 1 tbsp (15 ml) olive oil
- 8 slices sharp cheddar cheese
- 4 slices multi-grain bread, ¾ inch (2 cm) thick, toasted
- 2 cups (50 g) arugula
- 1 shallot, thinly sliced
- 2 shallots, finely chopped
- 2 tbsp (30 ml) olive oil
- 1/2 cup (125 ml) apple cider vinegar
- 1/4 cup (40 g) pumpkin seeds
- 1/4 cup (35 g) golden raisins or other raisins
- 1 tbsp capers
- 1/4 tsp red pepper flakes
- 3 tbsp (45 ml) maple syrup
- 3 tbsp unsalted butter
Instructions
- With one rack in the upper third and another rack in the lower third, preheat the oven to 450°F (230°C). Line two baking sheets with silicone mats or parchment paper.
- On a work surface, cut the squash into slices ¼ inch (5 mm) thick. In a bowl, toss the squash slices with the oil. Season with salt and pepper.
- Spread the squash slices out over the two baking sheets. Bake for 20 minutes or until tender and golden.
Agrodolce is an Italian condiment that means sweet and sour. In Italy, it’s made with honey, red wine vinegar, fruits and sometimes pine nuts. Our recipe is adapted for our pantry, using maple syrup, cider vinegar, raisins, pumpkin seeds and a good quantity of capers. Serve this sweet and tangy sauce still warm over a piece of toast garnished with roasted squash, cheddar and arugula.