Sweet And Sour Winter Squash
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cooking, Live | 1 | Servings | |
INGREDIENTS
| Olive oil | ||
| 1 | Butternut or other winter | |
| squash about 2 pounds | ||
| 1/3 | c | Red wine vinegar |
| 1 | T | Sugar |
| 1/2 | t | Salt |
| 2 | Garlic cloves, peeled and | |
| finely chopped | ||
| 1/3 | c | Chopped fresh mint, basil or |
| flat leaf parsley |
INSTRUCTIONS
Preheat oven to 400 degrees. Generously brush two 15 by 10 by 1-inch jelly roll pans with olive oil. Cut the squash in half lengthwise. Scrape out the seeds and membranes. Peel the squash and cut it into 1/4-inch thick slices. Arrange the squash in the pans in a single layer. Brush the slices with additional oil. Bake for 20 minutes. Turn the slices and bake for 15 to 20 minutes, or until tender and slightly browned. In a small saucepan, heat the vinegar, sugar and salt and stir until the sugar and salt are dissolved. Arrange a single layer of the squash in a shallow dish. Sprinkle with some of the garlic and mint. Continue layering the remaining squash, sprinkling each layer with herbs. Pour the vinegar mixture over all. Cover and refrigerate for at least 24 hours before serving. Serve cold. Yield: 6 to 8 servings Notes: recipe courtesy of Michele Scicolone Recipe by: Cooking live Show #9009 Posted to MC-Recipe Digest V1 #966 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Dec 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 441
Calories From Fat: 246
Total Fat: 27.9g
Cholesterol: 0mg
Sodium: 1195.7mg
Potassium: 1333.6mg
Carbohydrates: 45.8g
Fiber: 6.4g
Sugar: 22.4g
Protein: 5g