Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Hubbard squash piece

  2. (or other large squash variety)

  3. Salt - to taste

  4. Freshly-ground black pepper - to taste

  5. 1/3 cup 78ml Extra-virgin olive oil

  6. 1/8 teaspoon 0.6ml Cinnamon

  7. 3 Garlic cloves - thinly sliced

  8. 1/2 Parsley leaves - chopped

  9. 1/2 cup 99g / 3 1/2oz Granulated sugar

  10. 1/2 cup 118ml White wine vinegar

  11. 1/2 cup 20g / 0.7oz Finely-chopped fresh mint leaves

Instructions Jump to Ingredients ↑

  1. Peel the squash and remove the strings and the seeds. Cut the pulp into slices no more than 1/2-inch thick and season with salt and pepper.

  2. In a 12-inch saute pan over medium-high heat, saute the squash slices in olive oil until tender and browned on both sides, about 10 minutes. Add cinnamon, garlic, parsley and sugar. Season well with salt and pepper. Add a sprinkling of oil and add the vinegar and mint leaves. Toss.

  3. Arrange the squash on a large platter. Pour the sauce over the squash and let cool. Serve cold.

  4. This recipe yields 6 servings.


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