Squash Agrodolce with Toasted Hazelnuts and Burrata
By Nik SharmaPublished on October 29, 2025
Time
1¼ hours
Yield
Serves 4
Ingredients
Squash
2 acorn squashes (1½ pounds each)2 tablespoons extra-virgin olive oil 1½ teaspoons kosher salt ½ teaspoon pepperAgrodolce
2 tablespoons extra-virgin olive oil 1 shallot, minced2 garlic cloves, minced2 anchovy fillets, minced to paste½ teaspoon red pepper flakes ½ cup balsamic glaze ¼ cup honey 2 tablespoons unseasoned rice vinegar ½ teaspoon kosher salt 8 ounces burrata cheese, room temperature, torn into large pieces¼ cup hazelnuts, toasted, skinned, and chopped coarse¼ cup fresh basil leaves, tornBefore You Begin
Balsamic glaze is often sold in squeeze bottles; look for it in the vinegar section of your supermarket.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 475 degrees. Quarter 2 acorn squash pole to pole and remove seeds. Combine squash, 2 tablespoons extra-virgin olive oil, 1½ teaspoons kosher salt, and ½ teaspoon pepper in large bowl and toss to coat. Transfer squash to rimmed baking sheet, cut sides down. Roast squash until well browned and tender, about 25 minutes, flipping halfway through. Let cool to room temperature.
- Meanwhile, heat 2 tablespoons oil in 8-inch skillet over medium heat until shimmering. Add 1 minced shallot, 2 minced garlic cloves, 2 minced anchovies, and ½ teaspoon red pepper flakes and cook until fragrant and shallot is slightly softened, about 1 minute. Stir in ½ cup balsamic glaze, ¼ cup honey, 2 tablespoons unseasoned rice vinegar, and ½ teaspoon salt and bring to boil. Reduce heat to medium-low and simmer until glaze has thickened, about 4 minutes. Let cool to room temperature. Season with salt and pepper to taste.
- Arrange squash on platter and top with 8 ounces room temperature burrata, torn into large pieces; ¼ cup toasted hazelnuts, chopped coarse; and ¼ cup basil leaves, torn. Drizzle with agrodolce and serve.
for the squash
for the agrodolce
Time
1¼ hoursYield
Serves 4Ingredients
Squash
2 acorn squashes (1½ pounds each)
2 tablespoons extra-virgin olive oil
1½ teaspoons kosher salt
½ teaspoon pepper
Agrodolce
2 tablespoons extra-virgin olive oil
1 shallot, minced
2 garlic cloves, minced
2 anchovy fillets, minced to paste
½ teaspoon red pepper flakes
½ cup balsamic glaze
¼ cup honey
2 tablespoons unseasoned rice vinegar
½ teaspoon kosher salt
8 ounces burrata cheese, room temperature, torn into large pieces
¼ cup hazelnuts, toasted, skinned, and chopped coarse
¼ cup fresh basil leaves, torn
Ingredients
Squash
2 acorn squashes (1½ pounds each)
2 tablespoons extra-virgin olive oil
1½ teaspoons kosher salt
½ teaspoon pepper
Agrodolce
2 tablespoons extra-virgin olive oil
1 shallot, minced
2 garlic cloves, minced
2 anchovy fillets, minced to paste
½ teaspoon red pepper flakes
½ cup balsamic glaze
¼ cup honey
2 tablespoons unseasoned rice vinegar
½ teaspoon kosher salt
8 ounces burrata cheese, room temperature, torn into large pieces
¼ cup hazelnuts, toasted, skinned, and chopped coarse
¼ cup fresh basil leaves, torn
Ingredients
Squash
2 acorn squashes (1½ pounds each)
2 tablespoons extra-virgin olive oil
1½ teaspoons kosher salt
½ teaspoon pepper
Agrodolce
2 tablespoons extra-virgin olive oil
1 shallot, minced
2 garlic cloves, minced
2 anchovy fillets, minced to paste
½ teaspoon red pepper flakes
½ cup balsamic glaze
¼ cup honey
2 tablespoons unseasoned rice vinegar
½ teaspoon kosher salt
8 ounces burrata cheese, room temperature, torn into large pieces
¼ cup hazelnuts, toasted, skinned, and chopped coarse
¼ cup fresh basil leaves, torn
Why This Recipe Works
A drizzle of tangy-sweet agrodolce heightens the natural sweetness of roasted squash, while creamy burrata and toasted hazelnuts bring textural contrast to this sophisticated side. Starting with balsamic glaze, a more viscous version of balsamic vinegar, gave us a head start in reducing the condiment to the right consistency, as did honey for a sweetener. Unseasoned rice vinegar brought a clean tang. We also further buttressed the flavors of this condiment with savory notes in the form of shallot, garlic, and anchovies. Roasting the squash in the lower middle portion of the oven brought it closer to the heat, enhancing browning. To preserve the burrata’s creamy texture, we cooled the squash to room temperature before topping it with the cheese.
Before You Begin
Balsamic glaze is often sold in squeeze bottles; look for it in the vinegar section of your supermarket.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 475 degrees. Quarter 2 acorn squash pole to pole and remove seeds. Combine squash, 2 tablespoons extra-virgin olive oil, 1½ teaspoons kosher salt, and ½ teaspoon pepper in large bowl and toss to coat. Transfer squash to rimmed baking sheet, cut sides down. Roast squash until well browned and tender, about 25 minutes, flipping halfway through. Let cool to room temperature.
- Meanwhile, heat 2 tablespoons oil in 8-inch skillet over medium heat until shimmering. Add 1 minced shallot, 2 minced garlic cloves, 2 minced anchovies, and ½ teaspoon red pepper flakes and cook until fragrant and shallot is slightly softened, about 1 minute. Stir in ½ cup balsamic glaze, ¼ cup honey, 2 tablespoons unseasoned rice vinegar, and ½ teaspoon salt and bring to boil. Reduce heat to medium-low and simmer until glaze has thickened, about 4 minutes. Let cool to room temperature. Season with salt and pepper to taste.
- Arrange squash on platter and top with 8 ounces room temperature burrata, torn into large pieces; ¼ cup toasted hazelnuts, chopped coarse; and ¼ cup basil leaves, torn. Drizzle with agrodolce and serve.
for the squash
for the agrodolce
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