Ingredients
- 1-1/4 lb (s) winter squash, such as butternut, peeled and diced
- 2 Tbs extra virgin olive oil
- salt and freshly ground pepper to taste
- 2-1/2 tsp sugar
- 3 Tbs red wine or sherry vinegar
- 3 cloves garlic, minced
- 2 to 4 Tbs finely chopped fresh mint, to taste
Instructions
Preheat the oven to 400 degrees F. 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. Serves 4.
