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:
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Divide the greens between plates and spoon the squash mixture over the top. Serve and enjoy!
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:
- 5 Ingredients Stuffed Courgettes
- 5 Ingredients Rummaniyeh
- 5 Ingredients Winter Greens Gnocchi
- 5 Ingredients Aubergine Flatbreads
Jamie Oliver 5 Ingredients Squash Agrodolce
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.