Roasted Zucca In Agrodolce
This zucca in agrodolce combines a beautiful sweet and sour sauce with roasted butternut squash and other root vegetables! It's served with a garlicky, herby yogurt sauce and topped with feta, mixed seeds, herbs, and pomegranate to create a showstopping dish!
Servings: 2 servings
Calories: 806kcal
Cost: $12
Ingredients
- 2 cups butternut squash (diced)
- 1 small golden beet
- 1 small fennel bulb
- 1 small red beet
- 1 small red onion
- ¼ cup olive oil
- 1 tsp Himilyan pink salt
- ¼ tsp black pepper
- 1 tsp fresh rosemary (chopped)
Sauce & Topping Ingredients
- ¼ cup pomegranate molasses
- ¼ cup honey
- 1 tsp pepitas
- 1 tsp toasted sesame seeds
- 1 tsp sunflower seeds
- 1 Tbsp craisins
- ½ tsp harissa
- 1 cup Greek yogurt
- ¼ cup fresh chives (chopped)
- 1 clove garlic
- ¼ cup feta cheese
- ¼ tsp Aleppo pepper
- 1 Tbsp fresh parsley (chopped)
- 2 Tbsp pomegranate seeds
Instructions
- Add cubed butternut squash, golden beets (if using), and thinly sliced fennel to a large bowl and toss with 2 Tbsp olive oil. In a separate bowl, toss red beets with 1 Tbsp olive oil. Thinly slice red onion, and gently rub with 1 Tbsp olive oil, taking care to keep the layers intact as best as you can.
- Add veggies to sheet pan, then season with salt, pepper, and freshly chopped rosemary. Roast in the oven for 25 minutes at 400°F, then flip the veggies and roast for another 15-25 minutes.
- While the veggies are roasting, add pomegranate molasses, honey, seeds, craisins, and harissa powder to a small saucepan. Stir and allow it to cook over lowest possible heat for 5-10 minutes, or until partially reduced and saucey.
- Combine Greek yogurt, chopped chives, minced garlic, and crumbled feta cheese in a bowl, then spread as a base on a large plate.
- Once veggies have finished roasting, remove from the oven and lay them on the yogurt base.
- Top with a healthy drizzle of agrodolce sauce, more seeds and crumbled feta, chopped parsley, Aleppo pepper, and pomegranate seeds.
Notes
- I separate the red beets from the rest of the ingredients in an effort to prevent them from staining the other veggies. If you're not concerned about that, you can toss them all in the same bowl, but I would still do the onions separately so they don't fall apart.
- I recommend putting the empty sheet pan in the oven while it preheats. That way, when you add the veggies to the tray they get a bit of a head start on the caramelization process.
- This agrodolce sauce can easily burn if left unattended too long or cooked over heat that's too high. It will thicken a bit once it's cooled. If you're worried about overcooking it, I'd stick to 5-7 minutes, then allow it some time to cool and see if it reaches the desired consistency.
- You'll have enough of the agrodolce sauce to reserve some to serve on the side.
- Zucca in agrodolce can be enjoyed straight out of the oven while it's hot, but it's also great at room temperature or even cold!
- Don't be tempted to flip the veggies more than once. We want them to sit long enough to get a nice caramelization on each side.
- If you have leftovers, I recommend storing the vegetables and sauces in separate airtight containers. Refrigerate up to 3 days.
- You can reheat the vegetable portion of this dish in an air fryer at 375°F for 3-5 minutes, or in the oven at 375°F for 5-10 minutes.
Nutrition
Serving: 1.5cups | Calories: 806kcal | Carbohydrates: 91.6g | Protein: 19.1g | Fat: 39.4g | Saturated Fat: 10.4g | Sodium: 1659.1mg | Fiber: 11.4g | Sugar: 60.9g