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Roasted Winter Squash

Roasted Winter Squash

An easy-to-prepare, delicate sweet-and-sour squash dish.

Yield 6 servings
Time 35 minutes
  • baking sheet
  • knife
  • pastry brush
  • small saucepan
  • whisk
  • plate
  • 2 pounds winter squash (butternut, acorn, pie pumpkin, etc.)
  • c olive oil
  • 2 large cloves garlic, minced
  • c red wine vinegar
  • c packed brown sugar
  • 2 T fresh mint, chopped
  • t salt
  • t black pepper
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 -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 -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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