RECIPE: Zucca in Agrodolce: Sweet & Sour Pumpkin

Here's a yummy dish for the fall season. It's something different you can do with an edible pumpkin or some butternut squash. A perfect example of using local seasonal products in the US while focusing your cooking on travel-inspired cuisine. You can take a beautiful autumn vegetable and instead of making the same old dishes you eat every October, it's so easy to change it up and eat something delish.

RECIPE: Zucca in Agrodolce: Sweet & Sour Pumpkin
Serves 6

Ingredients

1 kilo pumpkin, cut into 1/2-inch slices

300g red onion (1 large onion)

½ cup olive oil

2 teaspoons sugar

¼ cup red wine vinegar

s+p

Process

In batches, place sliced zucca on a dry grillpan over medium heat. Flip the zucca as it starts to cook and leaves grill marks on one side. Season with salt. Remove from heat and place in a baking dish, covered with lid to keep warm. Continue to cook the rest of the zucca until grilled on both sides.

In a sauté pan, add red onion and olive oil. Season with salt and black pepper. Add the vinegar and sugar to the sautéed onions. Continue to cook down to caramelize.

Place grilled zucca in a baking dish then top with the red onions and all of the liquid from the pan. Cover with lid while hot and allow aromatics to combine for about 10 minutes. Uncover and carefully stir to mix the onions with the zucca. Serve warm.