I like to leave squash such as these unpeeled to heighten the flavour, texture and colour. Eat your zucca as is, or pile on a crostini.
| 1 sm | butternut squash |
| 1 med | delicata squash |
| 2 med | cloves garlic, thinly sliced |
| ¼ c | olive oil |
| 1 T | red wine vinegar |
| 1.5 T | white sugar |
| 1 t | dried chili flakes |
| 15 | mint leaves |
| salt |
Rinse the squash under cold water to remove any dirt. Cut off and discard both ends of each of the squash. Halve each and remove the seeds. Slice the squash into 1” half moons or any shape you desire.
Heat the olive oil in a large non-stick frying pan on medium-high heat. Add the squash to the pan and spread out to ensure each piece of squash is frying in oil. Cook until dark golden. Using tongs, flip each piece over, season with salt and continue cooking until just tender. Lower the heat to medium, add the garlic (try to place the sliced garlic where it will have contact with oil), vinegar, sugar and chili. Cook for an additional 2 minutes, toss a few times to ensure everything is coated. Remove from the heat. Allow to sit for 5 minutes, then toss with the mint. Serve at room temperature for maximum flavour.
Serves 6-8.
