2 lb. squash or pumpkin
\n1\/3 C. olive oil
\n3 cloves garlic, sliced paper thin
\n1\/2 C. fresh mint, chopped coarsely
\n1\/2 C. vinegar
\n1\/2 C. sugar
\npinch cinnamon
\nsalt to taste
\nfreshly ground black pepper<\/p>\n
Peel the squash, discard the strings and seeds and cut the pulp into 1\/2″ thick slices. Warm the olive oil in a large saut\u00e9 pan over moderate heat and saut\u00e9 the slices until tender and brown on both sides. Remove with a slotted spatula to a serving platter. Cover with chopped mint and garlic slivers. To the oil remaining in the pan, add the vinegar, sugar and cinnamon and cook until the sugar dissolves and the sauce thickens. Pour over the squash. Let marinate for a few hours at room temperature and serve at room temperature.<\/p>\n
Yield: 8 servings
\nCalories: 161
\nFat: 9g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 lb. squash or pumpkin 1\/3 C. olive oil 3 cloves garlic, sliced paper thin 1\/2 C. fresh mint, chopped coarsely 1\/2 C. vinegar 1\/2 C. sugar pinch cinnamon salt to taste freshly ground black pepper Peel the squash, discard the strings and seeds and cut the pulp into 1\/2″ thick slices. Warm the olive oil in a large saut\u00e9 pan over moderate heat and saut\u00e9 the slices until tender and brown on both sides. Remove with a slotted spatula…<\/p>\n