| 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 |
tb |
Sugar |
| 1/2 |
ts |
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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