Best Sweet And Sour Winter Squash Recipes

SWEET AND SOUR WINTER SQUASH

Steps:

• Preheat the oven to 400 degrees. In a baking dish large enough to accommodate the squash in an even layer, toss the squash with 1 tablespoon of the olive oil, and salt and pepper to taste. Cover and place in the oven. Roast 20 minutes, until not quite tender. Remove from the heat.
• Dissolve the sugar in the vinegar in a small bowl. Heat the remaining olive oil over medium heat in a large, heavy skillet, and add the garlic and the squash. Cook, stirring gently, for a few minutes, until fragrant and the squash is tender but not too soft - about 3 to 5 minutes. Add the sugar and vinegar, and continue to cook, stirring gently, until the liquid is just about gone. Add the mint, cook for another minute, and remove from the heat. Serve hot, warm or room temperature.

SWEET AND SOUR WINTER SQUASH

Steps:

• 1. Precook halved squash cut side down 10 minutes in 350 degree oven.
• 2. Slice garlic paper thin heat in oil until golden, but not brown. Discard garlic save oil.
• 3. Add vinegar, brown sugar, salt, and mint leaves to pan cook down about a third.
• 4. Peel squash cut into bite size chunks put in a baking dish pour liquid over squash.
• 5. Bake 10 minutes stir thoroughly bake another 10 minutes . Refrigerate serve warm or cold.

SWEET-AND-SOUR WINTER SQUASH

Steps:

• 1 Rinse the squash and pat dry. Cut off the ends with a large heavy chef's knife. Peel off the skin with a vegetable peeler. Cut the squash in half and scoop out the seeds. Cut the squash into 1/4-inch thick slices. Preheat the oven to 400°F. 2 Generously brush the squash slices on both sides with the oil. Arrange the slices on baking sheets in a single layer. Bake 20 minutes or until softened. Turn the slices and bake 15 to 20 minutes more, or until the squash is tender when pierced with a knife and lightly browned. 3 Meanwhile, heat the vinegar, sugar, and salt to taste in a small saucepan. Stir until the sugar and salt are dissolved. 4 On a platter or in a shallow bowl, arrange some of the squash slices in a single layer, overlapping slightly. Sprinkle with some of the garlic and parsley. Repeat the layering until all of the squash, garlic, and parsley are used. Pour the vinegar mixture over all. Cover and refrigerate at least 24 hours before serving. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.