Grilled Butternut Squash Agrodolce Recipe

Agrodolce is a classic Italian condiment that boasts a sweet and sour flavor profile, and it's most often made with vinegar and honey or sugar. If you haven't tried it, agrodolce is the vibrant flavor upgrade that your veggies need. The sauce is easy to make and intensifies the flavors of everything from vegetables to beef, bringing complexity to otherwise simple dishes with a perfect balance of sharp acidity and gentle sweetness. Agrodolce is commonly used to brighten roasted eggplant, racks of lamb, or crispy Brussels sprouts, but it also pairs particularly well with nutty and sweet fall squash.

In this grilled butternut squash agrodolce recipe, the beloved autumnal squash takes on a smoky, charred flavor that pairs perfectly with the tartness of red wine vinegar and softened onions in the Italian condiment. An unexpected flavor pairing for fall, the caramelized flavor of butternut squash brightens into a vibrant side dish versatile enough to pair with both smoky grilled meats and holiday dinner tables alike. Even better yet, this grilled recipe frees up valuable oven space for busy holiday preparations and makes the most of grilling outside in the crisp autumn weather (though we'll touch on other cooking methods, should snow storms hit your area early this year).

The ingredient list isn't long for this recipe. You'll just need butternut squash, olive oil, salt, and pepper for the grilled squash portion, and pine nuts, butter, onions, sage, red wine vinegar, and honey for the agrodolce. 

Preheat the grill to medium high, or 400 F to 425 F.

Toss squash in a bowl with olive oil, salt, and pepper until completely coated.

Place the squash on the grill over direct heat and grill on both sides until charred and softened, about 5 minutes per side.

In the meantime, heat a skillet over medium heat.

Add pine nuts and toast until just browned, then remove promptly and set aside.

Turn the heat to medium-low and melt the butter in the same skillet.

Add the onions and cook until softened and beginning to brown, about 15 minutes.

Add the sage and cook for another 1 to 2 minutes to soften.

Stir in the red wine vinegar and honey and reduce for 3 to 5 minutes, until glossy and slightly thickened.

To serve, spoon the agrodolce over the squash and top with toasted pine nuts.

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This recipe is simple enough that you can add, swap, or change ingredients fairly easily. One addition that transforms this dish is golden raisins, which you can add right to the agrodolce towards the end of reducing, just enough to warm them up a bit. Golden raisins are different from the typical purple raisins in both taste and texture, tasting a little sweeter and with a plumper, juicier texture, so make sure you're using golden ones here for the most optimal agrodolce upgrade.

If you don't like raisins (even if they're golden), there are other ways to add to this dish. You can sprinkle the dish with goat cheese or feta for added creaminess and richness, or sprinkle with pomegranate arils for a burst of sweetness. You can also swap the butternut squash for acorn squash, delicata, or even a sweet potato, adjusting the cook time accordingly so that the squash (or potato) stays intact on the hot grates. Finally, the toasted pine nuts make for a simple yet lovely crunchy garnish, but you can swap them out with finely chopped and toasted pecans, almonds, or walnuts if preferred.

Grilling softens the squash while imparting a smoky, lightly charred flavor, which is unique from other methods that simply soften and caramelize the exteriors. While other methods won't impart the same smoky flavor, there are plenty of ways to cook the squash without turning on the grill. The most common way to cook squash is by roasting it, which can be done with a sheet tray and the same ingredients. Spread the oiled and seasoned squash on a sheet tray and roast at 425 F for 25 to 30 minutes, flipping halfway, until softened and browned.

You can also use a grill pan over the stove to cook the squash. This method will be a bit faster than roasting and will provide grill marks, and with a high enough heat will still grant some of the same char as grilling. Oil a grill pan (a cast iron skillet works, too), heat it over medium heat, and add the squash. Cook for 15 to 20 minutes, flipping halfway through, until squash is softened and has light grill marks.

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