Agrodolce de courge butternut et de graines de citrouille

Butternut Squash & Pumpkin Seed Agrodolce

Chef Joey Ward, Southern Belle

Servings

1

Category

Appetizer, Snack

Ingredients

  • 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 

PRODUCTS TO USE:

  • Nanobond Saucepan

Directions

  1. Cut the butternut squash in half lengthwise and remove the seeds. Cut each half into thirds lengthwise and then cut into 1/4” slices. Do not peel the squash

  2. Place squash into a NanoBond saucepan with sugar, vinegar, and cinnamon.

  3. Cook on medium heat until the liquid become syrupy, and the squash is tender and partially translucent.

  4. Mix in the pumpkin seeds and salt. Cool down. Remove cinnamon stick before serving.

  5. To serve, grill crusty bread and spread on goat cheese. Top with agrodolce and enjoy!
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