Jamie Oliver 5 Ingredients Squash Agrodolce

Jamie Oliver 5 Ingredients Squash Agrodolce

Jamie Oliver 5 Ingredients Squash Agrodolce is made with butternut squash, onions, mixed marinated olives, pine nuts, and mixed seasonal greens. This delicious Squash Agrodolce recipe creates a hearty vegetarian dinner that takes about 55 minutes to prepare and can serve up to 4 people.

This Squash Agrodolce Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.

Ingredients Needed:

  • 1 butternut squash (1.2kg)
  • 2 onions
  • 150g mixed marinated olives
  • 100g pine nuts
  • 500g mixed seasonal greens (such as rainbow chard, cavolo nero)

How To Make Squash Agrodolce:

  1. Prepare the squash and onions: Scrub the butternut squash, halve it lengthways, and deseed it (keep the skin on for added flavor). Peel the onions. Dice both into 1cm cubes.
  2. Cook the squash and onions: In a large non-stick frying or casserole pan, heat 2 tablespoons of olive oil over medium heat. Add the diced squash and onions and cook for 25 minutes, stirring regularly.
  3. Add vinegar and simmer: Stir in 2 tablespoons of red wine vinegar, then cover and cook for an additional 25 minutes until the vegetables are sweet and tender.
  4. Prepare the olives and pine nuts: Chop the olives (remove the stones if necessary) and mix them into the pan along with any marinating liquids and pine nuts. Season to taste.
  5. Prep the greens: While the squash mixture cooks, discard any tough stalks from the greens. Blanch the greens in a large pan of boiling salted water for 30 seconds until tender. Drain, cool slightly, and wring out excess moisture using a tea towel. Roughly chop.
  6. Serve: Divide the greens between plates and spoon the squash mixture over the top. Serve and enjoy!
Jamie Oliver 5 Ingredients Squash Agrodolce
Jamie Oliver 5 Ingredients Squash Agrodolce

Recipe Tips

  • Leave the squash skin on: The skin becomes soft and nutty when cooked, adding extra texture and flavor to the dish.
  • Cut the squash and onions evenly: Dice everything into 1cm cubes to ensure even cooking and a smooth texture.
  • Cook on medium heat: Cooking slowly at medium heat helps release the natural sweetness of the squash and onions.
  • Blanch the greens briefly: Blanch the greens for just 30 seconds to keep them tender but still vibrant and full of flavor.
  • Wring out the greens well: After blanching, make sure to wring out excess water from the greens so they don’t make the dish watery.

How To Store & Reheat Leftovers

Store: Let the Squash Agrodolce cool completely before storing. Place it in an airtight container and refrigerate for up to 3 days.

Freeze: If you want to freeze, transfer the cooled dish into a freezer-safe container and freeze for up to 3 months. Make sure to label the container with the date.

Reheat: To reheat, warm the dish on the stovetop over medium heat until heated through, or microwave for 2-3 minutes, stirring halfway through. If reheating from frozen, thaw overnight in the fridge before reheating.

When reheating, you may want to add a little extra olive oil or a splash of water to keep the dish moist.

Nutrition Facts

  • Calories: 470 kcal
  • Fat: 32g
  • Saturated Fat: 3.1g
  • Protein: 10.5g
  • Carbohydrates: 37.1g
  • Sugars: 20.9g
  • Fiber: 7.8g
  • Salt: 1.8g

Try More Jamie Oliver 5 Ingredients Recipes:

Jamie Oliver 5 Ingredients Squash Agrodolce

Difficulty:BeginnerPrep time: 5 minutesCook time: 50 minutesRest time: minutesTotal time: 55 minutesServings:4 servingsCalories:470 kcal Best Season:Suitable throughout the year

Description

Jamie Oliver 5 Ingredients Squash Agrodolce is made with butternut squash, onions, mixed marinated olives, pine nuts, and mixed seasonal greens. This delicious Squash Agrodolce recipe creates a hearty vegetarian dinner that takes about 55 minutes to prepare and can serve up to 4 people.

Ingredients

Instructions

  1. Prepare the squash and onions: Scrub the butternut squash, halve it lengthways, and deseed it (keep the skin on for added flavor). Peel the onions. Dice both into 1cm cubes.
  2. Cook the squash and onions: In a large non-stick frying or casserole pan, heat 2 tablespoons of olive oil over medium heat. Add the diced squash and onions and cook for 25 minutes, stirring regularly.
  3. Add vinegar and simmer: Stir in 2 tablespoons of red wine vinegar, then cover and cook for an additional 25 minutes until the vegetables are sweet and tender.
  4. Prepare the olives and pine nuts: Chop the olives (remove the stones if necessary) and mix them into the pan along with any marinating liquids and pine nuts. Season to taste.
  5. Prep the greens: While the squash mixture cooks, discard any tough stalks from the greens. Blanch the greens in a large pan of boiling salted water for 30 seconds until tender. Drain, cool slightly, and wring out excess moisture using a tea towel. Roughly chop.
  6. Serve: Divide the greens between plates and spoon the squash mixture over the top. Serve and enjoy!

Notes

  • Leave the squash skin on: The skin becomes soft and nutty when cooked, adding extra texture and flavor to the dish.
  • Cut the squash and onions evenly: Dice everything into 1cm cubes to ensure even cooking and a smooth texture.
  • Cook on medium heat: Cooking slowly at medium heat helps release the natural sweetness of the squash and onions.
  • Blanch the greens briefly: Blanch the greens for just 30 seconds to keep them tender but still vibrant and full of flavor.
  • Wring out the greens well: After blanching, make sure to wring out excess water from the greens so they don’t make the dish watery.
Keywords:Jamie Oliver 5 Ingredients Squash Agrodolce

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