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Delicata squash used in this recipe is an early fall squash, sweet and mild in flavor, with a soft skin you don’t have to peel.
“You can just cut them into rings. I’m going to roast them in the simplest technique, in high heat, and I’m not going to overcrowd the pan, so they get a nice caramelization on them. Then i'm going to make an ‘agrodolce’ sauce. Agrodolce basically means sweet and kind of ‘tart and tangy’ at once.”
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