| Directions |
Preheat oven to 450 and oil baking sheet. Peel the
squash (optional), cut in half through stem end,* and scoop out seeds. Place
cut side down and slice in ¼-inch half circles.
Brush each slice with oil, arrange in single layer on baking
sheet, sprinkle with a bit of salt, and bake for 15 minutes, until tender
but not mushy.
Meanwhile, heat remaining olive oil with garlic for 1 minute. Add
vinegar and sugar and stir until dissolved. Add remaining ingredients,
including the rest of the salt, and remove from heat.
Arrange squash on plate, top with dressing, garnish with a few
mint leaves, and serve. |
| Notes |
*If you have trouble cutting it, try this handy technique: grap a cheap
but sturdy knife and a rubber mallet, cut into the squash with the knife,
and then hit the top of the blade with the mallet. Another way to cook
squash is to place 1-inch pieces in a pan with ½-inch of water. This takes a
lot longer (at least an hour) but tastes delicious and doesn't need to be
oiled. Let it cook for 10 minutes or so after the water has boiled away -
this will make it much sweeter.
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