Sweet & Sour Butternut Squash

Name: Sweet & Sour Butternut Squash
Prep time: 60 min
Total time: 10 min
Yield: 4 portions
Ingredients: ½ kilo butternut squash flesh; raw; peeled; cleaned; plain flour or potato flour; sunflower oil; 2 tablespoon extra virgin olive oil; 1 kilo of white onions; thinly chopped; 0.50 dl white wine vinegar; 0.50 dl dry white wine; salt & pepper to taste

Published on September 9, 2019 | In Italian | By Monica Cesarato |

1 Comments

- Prep Time
- 60 Minutes
- Cook Time
- 10 Minutes
- Yield
- 4 portions
- Difficulty Level

Zucca in saor

Saòr in Venetian means “flavor”.

Born to conserve fish on long journeys by sea (in the Middle Ages there was still no fridge, of course), Saòr is a simple technique, which originally was used to preserve abundant fish (sardines, but also soles and flounder) with onions and a drop of vinegar.

Any fish or vegetable saor should be consumed after at least 48 hours, and it lasts up to a week in the fridge. Well sealed obviously and better if kept in glass bowls.

Ingredients

½ kilo butternut squash flesh, raw, peeled, cleaned
plain flour or potato flour
sunflower oil
2 tablespoon extra virgin olive oil
1 kilo of white onions, thinly chopped
0.50 dl white wine vinegar
0.50 dl dry white wine
salt & pepper to taste

Instructions

Thinly slice the butternut squash.
Flour the pumpkin slices and deep fry them in a deep border pan with some boiling hot sunflower oil.
As soon as they are nice and golden, drain them and dry them on some paper towel. Remember to change the paper towel often.
Warm some olive oil in another frying pan (something like a wok will do) and gently fry the onion until nice and golden, without burning and turning brown.
Pour the vinegar and the wine on it and turn the heat off.
Place some pumpkin slices in a deep sided dish and pour some onions on top. Keep alternating the squash with the onion and finish with a layer of onions.
Place in the fridge for at least 2-3 hours. Serve at room temperature.
It will keep up to 2 weeks in the fridge.
We displayed our lovely Zucca in Saor on the Elite Plate set of Murano Glass Tableware by Abate Zanetti.

Servings : 4
Ready in : 60 Minutes
Recipe Type : Starters & Appetizers
Ingredient : butternut squash, extra virgin olive oil, flour, Onion, salt & pepper, vinegar, White wine

One Response to Sweet & Sour Butternut Squash

Don Sciame January 20, 2022 at 5:23 pm #
Tasted great…..made this with our last butternut squash from the summer. I cut the squash too thick so the mouth feel was off a bit, but the onions were right on point. Added some raisins (my Sicilian heritage). Thanks for the recipe
Reply

About Chef

Monica Cesarato

I am a native Italian from Venice, Italy. I am a Food blogger, a Culinary guide in Venice and a Cooking instructor giving cooking classes with Cook In Venice in ...

Navigation

Sweet & Sour Butternut Squash

Sweet & Sour Butternut Squash