Subj : Butternut Squash Faves 06
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From : Dave Drum
Date : Sat Nov 23 2024 07:42 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Zucca In Agrodolce (Sweet & Sour Butternut Squash)
Categories: Squash, Vegetables, Herbs
     Yield: 4 servings

 2 1/2 lb Butternut squash
     2 tb Extra-virgin olive oil
          Salt & black pepper
   1/3 c  Red wine vinegar
     2 tb (to 4 tb) granulated sugar;
          - to taste
     1 lg Garlic clove, thinly sliced
     2    0mint leaves

 Place a rack in the center position of the oven and heat
 oven to 400ºF/205ºC.

 Peel the butternut squash. Cut the butternut squash in
 half across, then cut the halves in half lengthwise.
 Discard any seeds and slice each piece into ¼-inch-thick
 half moons. Place the squash on a large sheet pan,
 drizzle with the oil and season well with about 1
 teaspoon salt; season with black pepper to taste. Toss
 and spread out in a single layer.

 Roast for 12 minutes, then flip the squash slices (using
 two forks works well) and continue to roast until cooked
 through (but not falling apart) and slightly golden
 around the edges, 8 to 10 minutes more.

 Meanwhile, add the vinegar, 2 tablespoons sugar, garlic
 slices and a pinch of salt to a small saucepan, then
 stir and bring to a gentle boil over medium-high heat.
 Immediately reduce heat to medium-low and simmer until
 the sugar fully dissolves and the mixture reduces to a
 slightly syrupy consistency, 6 to 8 minutes. Halfway
 through, taste the syrup and add more sugar, one
 tablespoon at a time, if desired. Remove from the heat.
 You should have about 1/4 cup syrup.

 Place the butternut squash in a serving dish, tear half
 of the mint leaves and scatter over the squash. Drizzle
 the syrup over the squash. Depending on the size of your
 dish, you can create layers of squash, mint and syrup.
 Set aside at room temperature to marinate for at least 2
 hours. As the squash cools, tip the dish a little to one
 side, spoon some syrup and drizzle it over the top of
 the squash. Repeat as often as you think to. Garnish
 with the remaining mint leaves and serve.

 By: Naz Deravian

 Yield: 4 servings, as a side dish

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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