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November 20, 2005
Zucca all'agrodolce (sweet & sour winter squash)
This recipe comes highly recommended from one of our U-District market customers. It was published in the Art of Eating
1 lb dense winter squash (butternut, sugar loaf, acorn etc.), peeled and cut into pieces 1/2" thick
good olive oil, about 1/2 c.
salt & pepper
1/4 c. red or white wine vinegar
2 TBS sugar
4-5 spearmint leaves, finely chopped
Fry the squash in the oil, in a large non reactive pan. Work in batches, as needed to keep the squash cooking in a single layer. Gently stir with a wooden spoon or spatula so as to not break the squash up. Adjust the heat so the squash is only moderated brown by the time it is throughly cooked. Remove the squash to a serving dish.
Add the garlic to the pan and cook gently without browning, add more oil if needed. Add the vinegar and the sugar, cooking and stirring until the sugar is dissolved. Pour this sauce over the squash. Add the mint and mix gently. Cool to room temperature to serve.
Posted by Jeff at November 20, 2005 07:28 PM
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