Paul Reilly of Apple Blossom & Coperta, Denver, CO
Chef Paul (@chefpcr) is the culinary director and proprietor of two restaurants in Denver, Colorado. Apple Blossom is a seasonally driven restaurant, and Coperta is a lover letter to Rome and Southern Italy. He has been working in kitchens since he was 14 years old.
Oh, this is so good! Based on an Italian recipe called zucca in agrodolce, this has been a fall staple in my family for years. If you make it once, I guarantee it will fall into your repertoire. Besides a side, it can also be used as a pasta sauce.
- Paul Reilly
Ingredients:
1/4 cup extra virgin olive oil
1 pound butternut squash, peeled, seeded and cut into 1” cubes
If your cubes are larger than 1”, the garlic might burn. You might want to err on the side of caution and cut slightly smaller cubes
4 cloves garlic, thinly sliced
1/2 red onion, thinly sliced
1 teaspoon red chili flake
3 tablespoons red wine vinegar
3 tablespoons honey
3 tablespoons fresh mint, chopped
Method:
Preheat oven to 425F.
In a large mixing bowl, mix the butternut squash cubes with the olive oil, garlic and a generous pinch of salt. Transfer the squash to a sheet tray coated with foil and roast in oven for 15-18 minutes until cubes are a light golden brown.
Meanwhile, in a small bowl, whisk together the onion, chili flake, vinegar and honey.
Remove squash from the oven and transfer it back into the large mixing bowl and pour the vinegar mixture over it immediately. Thoroughly mix.
When slightly cooled, mix in mint. Serve hot or at room temperature.