Butternut Squash with Agrodolce

This recipe is perfect for healthcare institutions and hospitals. It was developed by HSUS’s team of expert chefs and reviewed by HSUS’s team of registered dietitians.

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Servings: 12

Serving Size: 4-6 slices

Ingredients

3 Each (large) Butternut Squash, peeled, sliced ¼ inch thick
½ cup Canola Oil
1 cup Agave Syrup, Maple Syrup, or Light Corn Syrup, divided
1 tsp. Salt
1 tsp. Black Pepper
2 Each (large) Jalapeno, Fresh, thinly sliced, divided
1 cup White Wine Vinegar
Lime Zest from 2 whole Limes
Lime Juice From Zested Limes
1 tsp. Sage, dried
¼ cup Pumpkin Seeds (Pepitas), toasted

Preparation

1. In a large bowl, toss the squash, oil, and ¼ cup of agave syrup together. Season with salt and pepper and place on an oiled sheet pan. Roast in the oven at 400 degrees for 10-12 minutes on the first side, then flip squash over and roast until tender, about another 8-10 minutes making sure that both sides are caramelized and tender but not mush.
2. While the squash is roasting, place the remaining agave syrup, 1 ½ of chilies (reserve a few slices for garnish), vinegar, and lime juice in a pot and bring to a boil then simmer until a thick syrup.
3. Remove the squash from the sheet pan and place in hotel pan for service. Pour syrup over the top and toss with lime zest. Sprinkle sage, pumpkin seeds, and reserved slices of jalapeno over the top as garnish.

Notes

This recipe works for most winter type squash. May need to peel the squash before roasting due to the thickness of the skin.

Nutrition information

Calories: 293 Total Fat: 12.5g Saturated Fat: 1.2g Monounsaturated Fat: 6.6g Polyunsaturated Fat: 3.9g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 42g Fiber: 3.7g Total Sugars: 19.4g Protein: 2.8g Sodium:
202mg Vitamin A: 36μg Vitamin C: 30.6mg Calcium: 68mg Iron: 1.8mg Folate: 43μg