Sweet & sour red squash with mint
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Sweet & sour red squash with mint
  Sweet    Squash    Mint    Vegetables  
Last updated 6/12/2012 1:25:45 AM. Recipe ID 59835. Report a problem with this recipe.
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      Title: Sweet & sour red squash with mint
 Categories: Vegetables
      Yield: 4 Servings
 
      1 lb Banana squash
    1/4 c  Extra-virgin olive oil
      4    Cloves garlic; peeled and
           -lightly crushed
    1/4 c  Mint leaves; coarse chop
    1/4 c  Red wine vinegar
    1/4 c  Sugar
           Salt & pepper to taste
 
  This should marinate for several hours before serving. It lasts for
  several days refrigerated.
  
  Cut squash across into 3-inch-wide lengths. Use a vegetable peeler to
  remove the peel. Cut each piece crosswise into slices that a little
  over 1/4-inch thick.
  
  Place the olive oil and garlic cloves in a medium saute pan. Saute the
  garlic over low heat until it turns a golden brown. Discard the
  garlic.
  
  Cook the squash in the oil on both sides until they blister and turn
  golden brown. Cook the squash in batches, one layer at a time and
  without crowding the pan. Use a thin wooden skewer to check for
  tenderness. The squash slices should be tender but hold their shape.
  
  As each batch is cooked, transfer the slices to a platter. When all
  the squash is cooked, sprinkle the chopped mint over the top. Add to
  the remaining olive oil in the pan the vinegar, sugar, and salt and
  pepper to taste. Stir well and raise the heat to high. Let the
  mixture boil until it thickens slightly. Pour the hot liquid over the
  squash slices. Let cool.
  
  From Viana La Place's "Verdura."
  




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Recipe ID 59835 (Apr 03, 2005)

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