Sweet & sour red squash with mint
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Banana squash |
| ¼ | cup | Extra-virgin olive oil |
| 4 | Cloves garlic; peeled and lightly crushed | |
| ¼ | cup | Mint leaves; coarse chop |
| ¼ | cup | Red wine vinegar |
| ¼ | cup | Sugar |
| Salt & pepper to taste | ||
Directions
This should marinate for several hours before serving. It lasts for several days refrigerated.
Cut squash across into 3-inch-wide lengths. Use a vegetable peeler to remove the peel. Cut each piece crosswise into slices that a little over ¼-inch thick.
Place the olive oil and garlic cloves in a medium saute pan. Saute the garlic over low heat until it turns a golden brown. Discard the garlic.
Cook the squash in the oil on both sides until they blister and turn golden brown. Cook the squash in batches, one layer at a time and without crowding the pan. Use a thin wooden skewer to check for tenderness. The squash slices should be tender but hold their shape.
As each batch is cooked, transfer the slices to a platter. When all the squash is cooked, sprinkle the chopped mint over the top. Add to the remaining olive oil in the pan the vinegar, sugar, and salt and pepper to taste. Stir well and raise the heat to high. Let the mixture boil until it thickens slightly. Pour the hot liquid over the squash slices. Let cool.
From Viana La Place's "Verdura." Source: San Francisco Examiner, October 25, 1996
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