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 Granulated sugar;
- up to 4 tb, to taste
1 cl Garlic; thinly sliced
20 Mint leaves
Place a rack in the center position of the oven and heat oven to
400 F/205 C.
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 1/4"-thick half moons. Place the squash on a large
sheet pan, drizzle with the oil and season well with about 1 ts
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 tb 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, 1 tb 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.
Recipe by Naz Deravian
Recipe FROM:
https://cooking.nytimes.com
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