Agrodolce Roasted Squash With Walnut Pesto

Name: Agrodolce Roasted Squash With Walnut Pesto
Ingredients: 2 ½-pounds delicata squash, washed, halved lengthwise, seeds removed and cut into ½-inch thick half moons; 2 tablespoons extra-virgin olive oil; 1 fresno chili, minced and seeded for mild; 2/3 cup red or white wine vinegar; 1/2 cup honey; 2 tablespoons currants, optional; Flaky sea salt, to serve; Kosher salt; freshly ground black pepper; 1/2 cup walnut halves, toasted; 1 to 2 cloves garlic; 1/2 lemon, juiced; 1 cup packed basil leaves; 1/2 cup parsley leaves, not packed; 1/3 cup grated Parmigiano-Reggiano or Pecorino Romano, plus additional shaved to garnish; 1/2 cup extra-virgin olive oil

www.daphneoz.com

I have not been able to stop thinking about this dish since eating Missy Robbins’s version at her restaurant Lilia Ristorante.

View full recipe on www.daphneoz.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.daphneoz.com.

Share this recipe:

Cooking tools:

Food processor
Grater
Pastry brush
Saucepan
Baking sheet
Parchment paper
Oven
Stove
Mixing bowl
Chef's knife
Cutting board
Spoon
Measuring cup
Serving platter
Airtight container
Plastic wrap

Ingredients

2 ½-pounds delicata squash, washed, halved lengthwise, seeds removed and cut into ½-inch thick half moons
2 tablespoons extra-virgin olive oil
1 fresno chili, minced and seeded for mild
2/3 cup red or white wine vinegar
1/2 cup honey
2 tablespoons currants, optional
Flaky sea salt, to serve
Kosher salt
freshly ground black pepper
1/2 cup walnut halves, toasted
1 to 2 cloves garlic
1/2 lemon, juiced
1 cup packed basil leaves
1/2 cup parsley leaves, not packed
1/3 cup grated Parmigiano-Reggiano or Pecorino Romano, plus additional shaved to garnish
1/2 cup extra-virgin olive oil