FRIED WINTER SQUASH WITH MINT

Fried Winter Squash With Mint image

In Sicily this dish, which I find to be irresistible as a side dish and a snack, is served both hot and at room temperature. If you make it for Thanksgiving and don't want to be in the kitchen frying squash at the last minute, opt for the room-temperature version. Or fry the squash ahead of time and warm in a low oven. The recipe works equally well with butternut and starchier squash like kabocha.

Provided by Tara Parker-Pope

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 6

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Ingredients

1/4 cup extra virgin olive oil
2 garlic cloves, peeled and crushed
1 1/2 pounds peeled, seeded winter squash, like kabocha or butternut, cut in slices 1/4 inch thick by 2 or 3 inches long
Salt and freshly ground pepper
2 to 3 tablespoons chopped fresh mint, plus additional leaves for garnish
Pomegranate seeds for garnish

Steps:

Heat the oil over medium-high heat in a large heavy skillet, preferably cast iron. Add the garlic cloves and cook, stirring, until golden brown. Remove the garlic from the oil and discard.
Cook the squash slices in the hot oil, adding only 1 layer of slices at a time to the pan. Cook for about 3 minutes, or until squash is lightly browned on the first side, and flip over using a spatula or tongs. Cook until squash is lightly browned on the other side and tender all the way through. Season to taste with salt and pepper and transfer first to paper towels to drain, then to a platter. Repeat until all of the squash is used up. Sprinkle with chopped fresh mint, garnish with whole mint leaves and pomegranate seeds, and serve.

Nutrition Facts : @context http, Calories 121, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 288 milligrams, Sugar 3 grams