Savoro is a vinegar and rosemary warm marinade often used for fried fish and liver. This is most likely a Greek version of the Venetian classic saor, which is a mix of vinegar, onions and other sweet and sour elements. Most of the recipes use raisins or currants to balance the acidity of the sauce, but I like to add a generous splash of grape molasses.

For the squash

Preheat the oven to 180C. Rinse well a medium size squash (butternut, onion or crown prince) and cut into wedges or half moons. Add squash and a few spoonfuls of olive oil on a shallow baking pan and season with salt, pepper and sweet or smoked paprika. Using your hands, toss the squash in the oil and seasoning until evenly coated. Roast, turning once or twice, until they are soft and lightly browned.

For the savoro

In a pan add a couple tablespoons of olive oil and a finely sliced garlic and fry very gently until golden brown. Add a few rosemary springs, two tablespoons of apple cider vinegar and a generous splash of grape molasses, and cook gently until the marinade thickens. Taste and adjust seasoning. If you don’t have fruit molasses, some honey, maple syrup or just sugar will do the trick.

Mix the squash with the warm savoro and let it soak up all these lovely flavours!