This dish is based on a Sicilian recipe that I learned from the food writer Clifford A. Wright. The sweet and sour flavors are typical of Sicilian cuisine, though I have changed the technique used in the authentic version, which entails sautéing the squash in a lot more oil.
Ingredients
- 1 ¼ pounds winter squash, diced
- 2 tablespoons extra virgin olive oil
- Salt
- freshly ground pepper to taste
- 2 ½ teaspoons sugar
- 3 tablespoons red wine vinegar or sherry vinegar
- 3 garlic cloves, minced
- 2 to 4 tablespoons finely chopped fresh mint, to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
124 calories; 6 grams fat; 0 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 1 gram protein; 6 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4
Preparation
- Preheat the oven to 400 degrees. In a baking dish large enough to accommodate the squash in an even layer, toss the squash with 1 tablespoon of the olive oil, and salt and pepper to taste. Cover and place in the oven. Roast 20 minutes, until not quite tender. Remove from the heat.
- Dissolve the sugar in the vinegar in a small bowl. Heat the remaining olive oil over medium heat in a large, heavy skillet, and add the garlic and the squash. Cook, stirring gently, for a few minutes, until fragrant and the squash is tender but not too soft — about 3 to 5 minutes. Add the sugar and vinegar, and continue to cook, stirring gently, until the liquid is just about gone. Add the mint, cook for another minute, and remove from the heat. Serve hot, warm or room temperature.
- Advance preparation: You can make the dish up to a day ahead. Reheat gently, or serve at room temperature. Martha Rose Shulman can be reached at martha-rose-shulman.com.
About 40 minutes
Dining and Cooking