Ingredients
1 Butternut Squash
olive oil
2 or more cloves of garlic, sliced
sea salt
1/4 cup fresh mint, chopped or 2 tsp. dried
1/4 cup red wine vinegar
1/4 cup sugar
Freshly ground black pepper
Preparation
Peel and cut slices of Butternut squash 1/4 inch thick and 1-2 inches wide. Start with 2 cups. Heat 1 Tbs. oil. Fry garlic in oil to flavor oil, then remove garlic. Fry slices of squash in single layer over medium-high heat until they color. After about 15 minutes they will blacken and blister. Drain on paper towels. Add salt. Serve as is, OR - Toss with chopped mint (can substitute thyme, rosemary or sage). Stir together vinegar and sugar and pour into still hot frying pan. Raise heat so vinegar sizzles and evaporates, leaving a thin syrup. Pour over squash. Add salt and pepper to taste. Let sit a few hours before serving at room temperature as an appetizer or salad.
