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Agrodolce in Fremont has a special Thanksgiving menu. (Seattle Refined)

Eat Here on Thanksgiving: Agrodolce

As much as we love Thanksgiving, not everyone is thrilled about cooking dinner. If you are one of those people who like to dine-out on Turkey day, Refined has you covered! We have a list of the top places to eat on Thanksgiving. First up, Agrodolce. The Fremont restaurant has a Thanksgiving menu that will make your mouth water.

We stopped by Agrodolce and they taught us how to make their special Winter Squash Cavatelli.

Here's the recipe:

Winter Squash Cavatelli (Feeds 4)



  • 1 small-medium sized winter squash (red kuri is my favorite)
  • salt, pepper, water, canola oil


  • 10 oz cavatelli (or your favorite pasta shape) cooked according to al dente
  • 2 tbs canola oil
  • 2 cups mushrooms, sliced (chanterelles, king oysters, and miatakes are good options)
  • 1 tsp minced shallot
  • 1 clove garlic, minced
  • ½ cup marsala wine
  • 3 tbs butter, melted and cooked until golden brown
  • 1 tbs lemon juice
  • minced parsley and thinly sliced chives to garnish (optional)
  • 12-16 sage leaves, fried until crispy
  • 2 oz speck or prosciutto, thinly sliced and baked until crispy



  • Cut squash in half the long way and bake cut side down at 400 degrees until tender, about 30 minutes.
  • Once cool enough to handle, scoop out and discard seeds. remove flesh from peel and put in blender. Puree until smooth adding enough water as needed to spin. Season with salt and pepper to taste. While blender is running, drizzle in 2 tbs-1/4 cup canola oil to achieve silky smooth texture.
  • heat before serving.


  • In a hot pan add canola oil and mushrooms. Sprinkle with a pinch of salt and allow to caramelize until golden brown.
  • Add minced garlic and shallot, stir and deglaze with marsala wine. be careful, if using a gas stove it may catch on fire – don’t panic!
  • Add cooked pasta, lemon juice, brown butter and stir until pasta is coated with the sauce and everything is combined
  • Season to taste with salt and black pepper then finish your dish by stirring in the parsley and chives.
  • To plate your pasta make sure the puree is warm. using the back of a spoon or a small rubber spatula spread puree on plate or rim of serving bowl. Top with pasta and garnish with crispy sage and speck!