Italian Sweet and Sour Squash

I first saw this recipe in Joyce Goldstein’s Cucina Ebraica. I was intrigued by the flavor combos. The sweet and sour flavoring was so much a part of the Jewish culinary culture, and the use of vinegar implied this dish was made in advance for the Sabbath day meal. But that was 15 years ago, and I remember how delicious this recipe was and how time consuming it was.

Fast forward, and I have stream-lined this recipe to make it easy and just as delicious. And added plus is that the use of pumpkin or squash is traditional for Rosh Hashanah because the vegetable’s color symbolizes gold coins which represent wishes for prosperity in the new year. The addition of sugar just reinforces the wish for a sweet new year. Enjoy!

Italian Sweet and Sour Squash

24 ounces peeled and cubed butternut squash
2-3 tablespoons extra virgin olive oil, or as needed
Kosher salt as needed
½ cup chiffonade of fresh mint
2 large cloves of garlic sliced lengthwise into thin slivers, or more as needed
½ cup red or white balsamic vinegar
½ cup sugar (less if using a very sweet balsamic vinegar)
¼ teaspoon cinnamon
Kosher salt and freshly ground black pepper to taste

1. Toss the squash cubes with 2 tablespoons of olive oil to coat and then place the squash on a parchment- lined cookie sheet or roasting pan. Sprinkle very lightly with some kosher salt.
2. Bake for 15 to 20 minutes or until squash is tender but firm—if the tip of a sharp knife is easily inserted and removed from the squash then it is done.
3. Layer the cooked squash with the mint and garlic slivers in a serving dish.
4. Pour any pan drippings from the squash into an 8-inch non-stick sauté pan. If there is very little oil, then add 1 tablespoon of olive oil to the pan. Heat on medium for 10 seconds.
5. Add the sugar first to dissolve and then add the oil and cinnamon to the pan and cook, stirring constantly until the mixture bubbles and thickens slightly, about 3-4 minutes.
6. Pour the hot syrup over the squash and gently move and lift the squash with a rubber spatula or large plastic serving spoon (these utensils won’t cut into the pieces of squash), to distribute the sauce evenly.
7. Serve at once or at room temperature, which is perfect for a buffet.

Tina’s Tidbits:

• To chiffonade a leafy herb, layer 5 to 10 leaves on top of each other and then roll the leaves tightly to make a long log like a cigarette. Thinly slice the log crosswise. This will create thin strands of herb that will separate easily and “float” like chiffon when tossed in the air-hence the reference to chiffon!
• Balsamic vinegar is made from white trebbiano grapes whose juice is allowed to age in different types and sizes of barrels that create the specific sweet/tart flavor to the vinegar. It is also thicker than wine vinegar, but substitutions are allowed.