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Zucca in saor (Sweet & sour Butternut Squash)


Stunning Murano Glassware by Abate Zanetti, setting for Zucca In Saor


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 white wine


Thinly slice the butternut squash - we used the Italian designed ceramic knives by U-Cook Italia.Slicing pumpking with U-Cook ceramic knives

Flour the pumpkin slices and deep fry them in a deep border pan with some boiling hot sunflower oil. Ceramic knives are perfect to slice pumpkin

As soon as they are nice and golden, drain them and dry them on some paper towel. Remember to change the paper towel often.

Now warm some olive oil in another frying pan ( something like a wok will do) and gently fry the onion until nice and golden. Pour the vinegar and the wine on it and turn the heat off.

Now 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.

Sweet and sour butternut squash

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.