Sweet and Sour Winter Squash

Sweet and Sour Winter Squash Ingredients

Olive oil	1/2 ts Salt
1 Butternut or other winter	2 Garlic cloves; peeled and
1/3 c Red wine vinegar	1/3 c Chopped fresh mint; basil or
1 tb Sugar

Instructions for Sweet and Sour Winter Squash

Preheat oven to 400 degrees. Generously brush two 15 by 10 by 1-inch jelly roll pans with olive oil. Cut the squash in half lengthwise. Scrape out the seeds and membranes. Peel the squash and cut it into 1/4-inch thick slices. Arrange the squash in the pans in a single layer. Brush the slices with additional oil. Bake for 20 minutes. Turn the slices and bake for 15 to 20 minutes, or until tender and slightly browned. In a small saucepan, heat the vinegar, sugar and salt and stir until the sugar and salt are dissolved. Arrange a single layer of the squash in a shallow dish. Sprinkle with some of the garlic and mint. Continue layering the remaining squash, sprinkling each layer with herbs. Pour the vinegar mixture over all. Cover and refrigerate for at least 24 hours before serving. Serve cold. Yield: 6 to 8 servings Notes: recipe courtesy of Michele Scicolone Recipe by: Cooking live Show #9009 Posted to MC-Recipe Digest V1 #966 by "Angele and Jon Freeman" on Dec 19, 1997

Main Ingredient: SquashCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Basil	Butter	Garlic	Olive Oil
Red wine vinegar	Salt	Sugar

Cooking Live Basil Garlic Butter Olive oil Wine Red wine Squash

for flavor and categorization

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