Fried Winter Squash With Mint
In Sicily this dish, which I find to be irresistible as a side dish and a snack, is served both hot and at room temperature. If you make it for Thanksgiving and don’t want to be in the kitchen frying squash at the last minute, opt for the room-temperature version. Or fry the squash ahead of time and warm in a low oven. The recipe works equally well with butternut and starchier squash like kabocha.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 cup extra virgin olive oil
- salt and freshly ground pepper
- 2 cloves garlic peeled and crushed
- 1 1/2 pounds peeled seeded winter squash like kabocha or butternut, cut in slices 1/4 inch thick by 2 or 3 inches long
- 2-3 tablespoons fresh mint chopped, plus additional leaves for garnish
- pomegranate seeds for garnish
- Carbohydrate 0.8265 g
- Cholesterol 0 mg
- Fat 6.46250000545251 g
- Fiber 0.0524999976158142 g
- Protein 0.159 g
- Saturated Fat 0.892841000752883 g
- Serving Size 1 1 Serving (188g)
- Sodium 3488.77400000011 mg
- Sugar 0.774000002384186 g
- Trans Fat 0.178441000147654 g
- Calories 61 calories
Heat the oil over medium-high heat in a large heavy skillet, preferably cast iron. Add the garlic cloves and cook, stirring, until golden brown. Remove the garlic from the oil and discard. Cook the squash slices in the hot oil, adding only 1 layer of slices at a time to the pan. Cook for about 3 minutes, or until squash is lightly browned on the first side, and flip over using a spatula or tongs. Cook until squash is lightly browned on the other side and tender all the way through. Season to taste with salt and pepper and transfer first to paper towels to drain, then to a platter. Repeat until all of the squash is used up. Sprinkle with chopped fresh mint, garnish with whole mint leaves and pomegranate seeds, and serve.
