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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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
  
  Uncle Dirty Dave's Archives
 
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