Recipe: Chef Joey Ward's Butternut Squash & Pumpkin Seed Agrodolce

Looking for a creative new way to use pumpkin seeds this fall? Joey Ward, executive chef and owner of Southern Belle and Georgia Boy, shares his recipe for a beautiful butternut squash & pumpkin seed agrodolce that pairs perfectly with a grilled slice of sourdough bread and goat cheese. Check out the full recipe below and don’t miss chef Joey Ward’s demo of the dish on Garden & Gun’s popular Instagram page.

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INGREDIENTS

1 butternut squash, unpeeled & deseeded

2 cups sugar

2 cups apple cider vinegar 

1/2 cup pumpkin seeds, toasted

1 cinnamon stick

1 tsp kosher salt 

FOR SERVING

Crusty bread

Goat cheese (chèvre) 

METHOD

• Cut the butternut squash in half lengthwise and remove the seeds. Cut each half into 1/3s lengthwise and then cut into 1/4” slices.

  • Do NOT peel the squash as this will help with the final texture.***

• Place squash into a sauce pot with sugar, vinegar, and cinnamon.

• Cook on medium heat until the liquid become syrupy, and the squash is tender and partially translucent.

• Mix in the pumpkin seeds and salt. Cool down. Remove cinnamon stick before serving.

TO SERVE

Grill crusty bread and spread on goat cheese. Top with agrodolce and enjoy!