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Title: Zucca In Agrodolce (Sweet & Sour Butternut Squash)
Categories: Squash, Vegetables, Herbs
Yield: 4 servings

2 1/2 lb Butternut squash
2 tb Extra-virgin olive oil
Salt & black pepper
1/3 c Red wine vinegar
2 tb (to 4 tb) granulated sugar;
- to taste
1 lg Garlic clove, thinly sliced
2 0mint leaves

Place a rack in the center position of the oven and heat
oven to 400ºF/205ºC.

Peel the butternut squash. Cut the butternut squash in
half across, then cut the halves in half lengthwise.
Discard any seeds and slice each piece into ¼-inch-thick
half moons. Place the squash on a large sheet pan,
drizzle with the oil and season well with about 1
teaspoon salt; season with black pepper to taste. Toss
and spread out in a single layer.

Roast for 12 minutes, then flip the squash slices (using
two forks works well) and continue to roast until cooked
through (but not falling apart) and slightly golden
around the edges, 8 to 10 minutes more.

Meanwhile, add the vinegar, 2 tablespoons sugar, garlic
slices and a pinch of salt to a small saucepan, then
stir and bring to a gentle boil over medium-high heat.
Immediately reduce heat to medium-low and simmer until
the sugar fully dissolves and the mixture reduces to a
slightly syrupy consistency, 6 to 8 minutes. Halfway
through, taste the syrup and add more sugar, one
tablespoon at a time, if desired. Remove from the heat.
You should have about 1/4 cup syrup.

Place the butternut squash in a serving dish, tear half
of the mint leaves and scatter over the squash. Drizzle
the syrup over the squash. Depending on the size of your
dish, you can create layers of squash, mint and syrup.
Set aside at room temperature to marinate for at least 2
hours. As the squash cools, tip the dish a little to one
side, spoon some syrup and drizzle it over the top of
the squash. Repeat as often as you think to. Garnish
with the remaining mint leaves and serve.

By: Naz Deravian

Yield: 4 servings, as a side dish

RECIPE FROM: https://cooking.nytimes.com

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