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It’s time to fall in love with fall and try this delicious butternut squash and pumpkin seed agrodolce recipe.
This recipe comes from Southern Belle’s Chef Joey Ward. Southern Belle is a critically-acclaimed Atlanta haunt located in Poncey-Highland, offering up true southern hospitality you won’t want to miss out on. After temporarily closing during the COVID-19 pandemic, Ward and the Southern Belle team are back and ready to welcome you with open arms.
If you want to try one of Ward’s recipes at home, you can’t go wrong with this one.
Southern Belle’s Butternut Squash & Pumpkin Seed Agrodolce
1 butternut squash, unpeeled & deseeded
2 cups sugar
2 cups apple cider vinegar
1/2 cup pumpkin seeds, toasted
1 cinnamon stick
1 tsp kosher salt
- Cut the butternut squash in half lengthwise and remove the seeds. Cut each half into 1/3s lengthwise and then cut into 1/4” slices. ***Do NOT peel the squash as this will help with the final texture.***
- Place squash into a sauce pot with sugar, vinegar, and cinnamon.
- Cook on medium heat until the liquid become syrupy, and the squash is tender and partially translucent.
- Mix in the pumpkin seeds and salt. Cool down. Remove cinnamon stick before serving.
To serve, grill crusty bread and spread on goat cheese. Top with agrodolce and enjoy!