This Sicilian dish dresses shallow-fried squash with a sweet and sour marinade. It's delicious, and a great way to make a stand-out vegetable side!
We recommend butternut squash, but any meaty squash should also work. We've intentionally kept the ingredient amounts vague as you can apply this technique to just about any serving size of squash you desire.
Watch the Pasta Grammar video where we make this recipe here:
For this recipe, you will need:
Butternut squash, peeled and sliced thick
Extra virgin olive oil
Salt
Fresh mint
Chopped garlic
Red or white wine vinegar
Brown sugar
Fill a large skillet with about 1/2-inch of olive oil and bring up to medium/high heat. Working in batches, if necessary, fry the squash slices on both sides until lightly browned and tender. Remove to a rimmed plate or shallow casserole dish and arrange flat (you'll want to be able to evenly soak them in a marinade). Repeat until all of the squash is fried. Don't throw the oil away!
Sprinkle the cooked slices with salt, torn mint and chopped garlic to taste. Drizzle them with spoonfuls of olive oil from the frying pan.
Next, make a dressing by mixing vinegar and brown sugar. Do so to taste, adding just enough sugar to turn the vinegar from sour to sweet and tart. Pour enough of the dressing evenly over the squash to saturate and soak the slices.
Cover and let the squash marinate for at least 3-4 hours, or preferably overnight in the fridge before serving. Buon appetito!